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!
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!