Coconut Cake w/ Coconut Lime Glaze and Coconut Whipped Cream

I will save you the long description of this cake, and let you get right to the recipe!! It’s that good you can’t WAIT to whip it up yourself! Pictures of my cream of coconut and coconut milk are down at the bottom of post!

Coconut Cake w/ Coconut Lime Glaze and Coconut Whipped Cream

Light and fluffy cake with the slightest hint of coconut. Topped with a limey glaze so perfect your tastebuds wont know how to handle it! And you can't forget a dollop of the most perfect coconut whipped cream. All subtle flavors, but they create the most amazingly light dessert! I like it best served warm but its amazing cool too!

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 10 people

Ingredients

  

For the Coconut Cake

• 3 cups flour
• 2 cups sugar
• 1½ tsp salt
• 1½ tsp baking powder
• 1½ cups coconut milk shake can before opening
• 2 tsp vanilla
• ¼ cup cream of coconut white bottle found in drink section of store
• Juice of 1 lime
• ½ cup vegetable oil
• ¾ cup egg whites whipped to stiff peaks

For the Coconut Lime Glaze

• ¼ cup lime juice
• ¾ cup sugar
• 1 tsp vanilla
• 2-3 tbsp cream of coconut white bottle found in drink section of store
• zest of 1 lime

For the Coconut Whipped Cream

• 2 cups heavy whipping cream
• ¼ cup cream of coconut white bottle found in drink section of store
• ½ cup powdered sugar
• 2 tsp vanilla

Other Ingredients

• sugar to sprinkle on top of glazed cake
• Shredded coconut for top of cake slice
• lime zest for top of cake slice

Instructions

 

For the Coconut Cake

• Pre heat oven to 350°. Generously spray a 9 by 13 dish.
• In a large bowl, whisk together flour, sugar, salt, and powder to sift. Set aside.
• In a small bowl, mix together coconut milk, vanilla, cream of coconut, lime juice, and oil. set aside.
• In a separate clean bowl, add egg whites. beat with a hand mixer until stiff peaks form. About 5 or so minutes. You should be able to turn your bowl upside down without spilling. (be careful with that test ;))
• Add ½ of wet mixture to dry mixture, fold. Add other ½ of wet to the dry and mix until all combined. Once combined, gently fold in ⅓ of egg whites to batter, once mixed, add in the rest of the egg whites and carefully fold until no white streaks are left. BE GENTLE!!! This step is what makes the cake so soft and fluffy.
• Pour batter in prepared dish, bake for 35 minutes, or until top is golden brown and a toothpick comes out clean.
• Let cake cool for 5 minutes before glazing.

For the Coconut Lime Glaze

• In a small pot over medium heat, combine all ingredients. Stir and heat until the sugar is completely dissolved. Take off heat and set aside until ready to glaze cake.
• Glaze top of cake with ALL of the glaze! It might seem like a lot at first, but as glaze settles and cake cools, it will start to seep down into the cake and it's DELICIOUS!
• Sprinkle top of glaze with a little bit of sugar. Creating a sugary crust!

For the Coconut Whipped Cream

• In the bowl of a stand mixer, fitted with whisk attachment.. add cream, powdered sugar, cream of coconut, and vanilla. Beat on high for 3-5 minutes, or until stiff peaks form.
• Top individual slices of cake with a dollop of cream. Sprinkle shredded coconut and lime zest on top! I love it best served slightly warm!

Keyword cake, coconut, lime, whipped cream

This is the Cream of Coconut. I find this by the specialty drink mixes in the grocery store.

My preferred coconut milk. I ALWAYS shake the can well before measuring. Do NOT use the coconut milk in the milk cartons (near the regular milk) you won’t get as much of a coconut flavor.