My husband, Harrison, does not consider something dessert unless it has chocolate. He enjoys cakes, cookies and pies that don’t have chocolate. But he will NEVER consider them dessert. They are more of a sweet snack. He needs chocolate at the end of his meal. I made a Lime Coconut Cake on Cinco de Mayo that both he and Trey really enjoyed. Trey thought it was a great dessert, and Harrison thought it was a nice evening snack.
This Lime Coconut Cake is a great dessert if you can live without chocolate for one evening. It is light, tender and has the ideal combination of sweet and tart from the lime and sugar. We love to eat spicy food in our house and finding the right dessert after a heavy, spicy meal can be a challenge. This cake is a perfect end to any heavier, spicier meal.
The recipe is designed to make a small cake in a small bundt pan. It is perfect for our family of 3, so that we don’t end up with leftover cake for a week. Here is the bundt pan I used. If you have a larger pan or want to make a larger cake just double the recipe. Your cooking time will be longer depending on your pan. I would add an additional 10 minutes of cooking time for a doubled recipe and then check on the cake. You want to insert a knife or toothpick into the cake and have it come out clean.
The icing is my favorite part of the cake. It is very tangy from the lime juice and lime zest. You can sprinkle the cake with powdered sugar if you want to skip the icing, but try it with the icing at least once. When you make the icing it may seem like it is not coming together and needs more liquid. Be patient. Mix it up completely before adding additional liquid. It is important not to make the icing too runny. You want it pourable, but fairly thick.
Try this Lime Coconut Cake the next time you want a refreshing, sweet dessert. Just make sure to have some chocolate on the side!
- 1 Cup Unsweetened Almond, Rice or Coconut Milk
- 2 Tablespoons Lime Juice
- 1¼ Cups Flour
- 2 Tablespoons Cornstarch
- ¾ Cup Sugar
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ⅓ Cup Canola Oil
- 1 Teaspoon Lime Zest
- 1 Teaspoon Vanilla Extract
- ¼ Cup Finely Shredded Coconut
- 1 Cup Powdered Sugar
- 1 Tablespoon Lime Juice
- 1 Teaspoon Lime Zest
- Preheat oven to 375F and lightly grease a small bundt pan (see note). Set aside.
- Whisk the milk and lime juice together and let it sit a few minutes until curdled.
- Beat together the milk mixture, oil, lime zest, and vanilla extract in a large bowl. Mix in the flour, cornstarch, baking powder, baking soda, sugar, salt and coconut. Mix until no large lumps remain.
- Pour mixture into the greased bundt pan. Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool cake for 15 minutes. Remove cake from the bundt pan and allow cake to cool completely.
- Once the cake has cooled completely make the icing. Combine all icing ingredients in a small measuring cup or bowl. Stir until all ingredients are well combined. It will form a thick, but pourable icing. Add more lime juice if icing is too thick. Pour over the cake and allow it to run down the sides of the cake. Icing will harden within 20-30 minutes.