Lime and Coconut Cake

Ingredients

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

3 large

Lime zest

2 teaspoons

Lime juice

1/4 cup, freshly squeezed

Coconut milk

1/2 cup

All-purpose flour

1 1/2 cups

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Shredded coconut

1 cup, unsweetened

Powdered sugar

for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring an even coating to prevent sticking.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, add the lime zest, lime juice, and coconut milk, mixing until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula to create an even surface.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Before serving, dust the top of the cooled cake with powdered sugar for a touch of sweetness and elegance.