Description
A coconut cake with a hint of lime
Ingredients
Scale
For the cake
- 1 large egg
- 5 large egg whites
- 3/4 cup (180 mL) coconut milk
- 1/4 cup (60 mL) water
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 1/4 cups (530 mL) cake flour, sifted
- 1 cup (240 mL) granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 12 Tbsp unsalted butter, cut into 12 pieces, softened, but still cool
- zest of one lime
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with butter and dust with flour.
- Beat egg whites and whole egg in large measuring cup with a fork to combine.
- Add coconut milk, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
- Combine sugar and lime zest in a mixing bowl. Whisk until thoroughly combined and fragrant.
- Add flour, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on lowest speed to combine, about 30 seconds.
- With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2-2 1/2 minutes.
- With the mixer still running, add 1 cup liquid.
- Increase speed to medium-high and beat until light and fluffy, about 45 seconds.
- With mixer still running, add remaining 1 cup liquid in steady stream.
- Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick).
- Divide batter between cake pans and level with offset or rubber spatula.
- Bake until deep golden brown and cakes pull away from sides of pans. A toothpick inserted into center of cakes comes out clean, about 30 minutes rotating halfway through cooking time.
- Prep Time: 10 mins
- Cook Time: 30 mins