When I posted my ridiculous salted caramel spiced carrot cake, a friend of mine who can’t eat chocolate let me know that she was always looking for sweet, chocolate-free treats. So I promised her I’d post my lime and coconut cake – it is something I’ve made loads of times but on this occasion, I actually made notes on how to adjust it from a bog standard plain vanilla cake.
The lime and coconut cake dials back the butter because it features a generous hit of coconut milk and the juice of a lime, along with my old favourite, desiccated coconut, for extra texture. The result is a fluffy texture that is, dare I say it, moist.
For the frosting, a boring butter cream frosting is elevated by a coconut milk and a little more lime juice – it’s perfectly fine to use bottled lime juice, especially if you’ve only got one lime in the house and its juice has already gone into cake batter. Indeed, I sang the praises of bottled lemon and lime juice earlier this month in a post about easy food cheats that nobody should be ashamed to use. And because I hate waste, the first step for this lime and coconut cake is the ceremonial zesting of the lime for a pretty green finishing touch.
As I cooked this cake, my husband said the house smelled like cocktails, particularly mojitos by the pool on holiday. While it’s nigh-on impossible to go on holiday to somewhere warm and European at the moment, if I can bake a lime and coconut cake and be briefly transported to good times in Spain, Greece and Cyprus, that is surely a Good Thing.