Coconut Cardamom Lime Cake
You will be happy to know that today’s coconut cardamom lime tea cake is not only (incredibly) edible, but pretty damn delicious if I do say so myself!
It is the kind of cake that you’ll feel like munching on all day long. I may or may not have done that after I made it myself.
The basic recipe for today’s coconut tea cake comes from one of my favorite cookbooks, Dorie Greenspan’s Baking: From My Home to Yours.
Instead of using milk as the primary liquid, this cake uses full-fat, unsweetened coconut milk. Unsweetened shredded coconut is folded into the batter for good measure.
In the book, Dorie suggests a few optional flavor variations to this cake. I chose to go in slightly different direction by adding both ground cardamom, fresh lime zest, and topping the cake with a simple lime glaze and coconut flakes for added texture and flavor.
Coconut and lime are a classic pairing. But the lime and the slightly floral, warm undertones of cardamom go equally as well together, something I discovered last year after making a lime and cardamom frozen yogurt.
The resulting cake is light, subtly sweet, but addicting.
Cardamom seems to be one of those spices that evokes very different emotions. People either love it or hate it. It happens to be one of my personal favorites, but if you are not a fan, just leave it out. The cake will be different, but just as good without it.
Coconut Cardamom Lime Tea Cake
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cardamom
- ½ teaspoon Diamond Crystal kosher salt
- 1 cup (240 mL) full-fat coconut milk stirred well
- 4 tablespoons cold unsalted butter cut into pieces
- 2 cups granulated sugar
- finely grated zest of 2 limes
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons dark or light rum
- ¾ cup unsweetened shredded coconut
- 2 tablespoons fresh lime juice
- ¾ cup powdered sugar sifted
- 2 tablespoons (30 mL) heavy cream
- toasted coconut flakes as desired
- Preheat the oven to 350°F (175°C) with a rack in the center position. Generously butter or grease a 9 to 10-inch bundt or Kugelhopf pan.
- In a bowl, whisk together the all purpose flour, baking powder, cardamom, and salt. Set aside.
- Combine the coconut milk and butter in a small saucepan and place over medium-low heat. Whisk until the butter melts completely. Remove from heat, but keep mixture warm.
- Combine the sugar and lime zest in the bowl of a stand mixer. Using your fingers, rub the zest and sugar together until very fragrant. Add the eggs to the bowl and using the whisk attachment, beat the mixture together until pale and thick, roughly 3 to 4 minutes. Add the vanilla and rum and mix until combined.
- Over low speed, slowly add the flour mixture until it is just absorbed. Scrape down the bowl with a spatula to ensure that all of the ingredients are incorporated.
- Over low speed, add the shredded coconut until incorporated. Slowly pour in the warm coconut milk and butter mixture, and mix until the batter is smooth.
- Scrape down the bowl and transfer the batter to the greased pan. Bake for 55 to 65 minutes, or until cake is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan on a rack for 5 to 10 minutes before removing from the pan, then allow the cake to cool completely before glazing.
- Prepare Glaze: In a bowl, whisk together the lime juice, powder, and cream until smooth. If it is too thin, add a touch more powdered sugar. If it is too thick, add a touch of cream as needed. Pour the glaze evenly over the top of the cooled cake. Garnish with coconut flakes as desired.
How to Store This Cake:
- Cake can be wrapped in plastic wrap and held at room temperature for up to four days.
33 Comments on “Coconut Cardamom Lime Cake”
This is our go-to cake for a couple of years now, we all love it.
Excellent cake. I took it to a dinner party last night and it was a big hit. I toasted the coconut before adding and putting on the top. This cake came out of the bundt pan looking perfect. I would probably make a double batch of the glaze next time and serve some on the side if folks want it.
Thank you! I tried this recipe tonight, and the cake turned out perfectly – just like your picture and delicious. My husband even mentioned that it may be the best thing I’ve ever made in our 4.5 year marriage. (I’m not sure what that says about everything else I’ve been cooking/baking these many years…)
*tear*…this is too beautiful!!!! Lovely pictures, and this is my kind of baked treat. Lemon+lime are two of my favorite flavors ever when it comes to cake! I need to find myself some cardamom bc I’ve been dying to bake with it.
You are so kind! I totally agree–I always gravitate towards citrus baked goods almost every time. You should DEFINITELY try cardamom! You might be able to order it on Amazon now? It is expensive, but so worth it (and you use very little at any given time).
One of the few things I still buy from my favorite bakery is a coconut lime cake. I can’t wait to try this version!
wowzas these pics are gorg!! loving everything abt this, esp those coconut flakes!!
Thanks so much Christine! I’m love using those big fat coconut flakes.
Lime, cardamom, coconut. It just can’t go wrong with that combination, doesn’t it? Absolutely love the look and sound of this cake!
Dorie is DA BOMB. As is this lime cardamom combo. I’m a little sad that it hasn’t entered my life until now! Excuse me while I go add these ingredients to my shopping list for this week.
Yes she is! And she responded back to my tweet the other night which totally freaked me out–major nerd alert.
Coconut & citrus is my absolute fave combo. And that drizzle!!! Lady, you know how to make people salivate through pixels 😀
You are SO sweet! Thanks Irene!
HAHA, oh man, that was so great yesterday. I would ugly-laugh about it while eating this cake, for sure.
Hahaha! I’m petty sure my normal laugh is an ugly-laugh!
Oooh, I can practically taste it. Sounds and looks amazing! And yes, your April Fools’ Day joke was fantastic — the best (and most believable) I saw all day. Fine work! Next year will require you upping your ante . . . but it’s fun to scheme up! 🙂
I’m gonna have to start thinking of it NOW! 🙂
I happen to love cardamom, and I really love coconut and lime, so this is SO a cake I could inhale. Beautiful too!
Yeah, that was a pretty amazing joke you played yesterday. You definitely had me. This cake sounds fabulous though – I’m a big cardamom fan, and the lively bright flavor of lime sounds like a great way to try to break this winter funk (it’s currently snowing here – sigh).
I love cardamom too. I feel like this cake strikes that end of winter/beginning of spring balance with the flavor combos!
I think we finally had our last snow last weekend! Thank god!
lol, we’re still here! I totally fell for it since you posted photos along with the text. Best blog April fools everrrrr!! Also, this cake is no joke. Totally adding this to the list of to baked yummies!
This is too gorgeous, Laura! I just made a coconut-lime pound cake the other day, and the flavor combo is amazing. So summery and light. I’d love to try this!
Looks delicious, I think that dad would like it a lot.
Dad hates coconut! (Or so he says…)
I’ve just recently discovered cardamon so I’m super excited to try out this cake.
Good one Laura! I looked at that drink yesterday and thought – “what is she thinking, gross”‘
However, this cake looks beautiful! Looove. cardamom.
Haha! Glad you came back! Thanks Liz!
Tropical cakes! Yes!! Love the lime and cardamon combo. Looks great!
Yes!! Tropical cakes for the win! 🙂
I am dreaming about this cake! YOu definitely pulled off a good April’s fools joke!
This cake is sooooooo dreamy! Love coconut and lime! And the cardamom addition is SO unique! LOVE.
This cake is absolutely gorgeous! I love the coconut flakes on top!