A little sweet, a little tart, the perfect treat to satisfy any sweet tooth cravings! Adapted from Yossy Arefi's book Snacking Cakes.
Coconut & Persian Lime Cake
Coconut & Persian Lime Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Yossy Arefi
Servings
6-9
Prep Time
15 minutes
Cook Time
40 minutes
Soft and fluffy cake, sweet-tart lime frosting... you'll be going back for seconds and thirds! Easy enough for a week night dessert or perfect for a gathering of friends - just make sure you save yourself a piece before your guests devour it!
Adapted from Yossy Arefi's recipe in her book Snacking Cakes.
Ingredients
Wet Ingredients
-
Zest of 1 Lime
-
3/4 C Sugar
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2 large eggs
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3/4 C full fat coconut milk, well sstirred
-
1/2 C Persian Lime Extra Virgin Olive Oil
Dry Ingredients
-
1 1/4 C All purpose flour
-
1 1/2 tsp baking soda
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1/2 tsp salt
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1/3 C unsweetened shredded coconut
Icing
-
1 C Confectioners Sugar
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1 TBS 25 Star White Balsamic
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2 TBS Milk or as much needed to make it smooth
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extra coconut flakes and lime zest for sprinkling on top
Directions
Mix wet ingredients
Mix together the lime zest, sugar and eggs. Whisk the coconut milk and Persian Lime Olive oil until emulsified. Add to the lime sugar mix.
Mix dry ingredients
Sift together the flour salt and baking soda. Add the coconut flakes. Stir into the wet ingredients. Stir until smooth.
Bake
Pour batter into a greased 8" pan and smooth the batter into the corners. Place in a 350º degree pre-heated oven for 30-40 minutes or until a tester pick comes out clean. Let cool for 15 minutes before removing from pan.
Mix the Icing
Mix all the ingredients for the icing until smooth. Pour over the top of the cake. Sprinkle coconut flakes or toasted coconut flakes and lime zest on top. Serve and enjoy!
Recipe Note
Perfect for a girl's day brunch! Just add bubbly!
