Coconut Cardamom Lime Tea Cake
This simple coconut cardamom lime cake is infused with full fat coconut milk and topped with a fresh lime juice glaze and coconut flakes! Leftover cake can be wrapped in plastic wrap and held at room temperature for up to four days.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cardamom
- ½ teaspoon 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
Lime Glaze:
- 2 tablespoons fresh lime juice
- ¾ cup powdered sugar sifted
- 2 tablespoons (30 mL) heavy cream
Decoration:
- toasted coconut flakes as desired
Instructions
- 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.
Serving: 1serving, Calories: 228kcal, Carbohydrates: 38g, Protein: 4g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 48mg, Sodium: 78mg, Fiber: 1g, Sugar: 26g