Coconut and Lime Cake

Some cakes simply taste like summer, and this coconut and lime cake is one of them. With a crispy and chewy coconut meringue base, a fresh lime filling, and a light layer of cream on top, you get a cake that is both light, fresh, and full of tropical flavors. The combination of coconut and lime evokes thoughts of sun, warmth, and perhaps even a piña colada on a distant beach. As an added bonus, the cake is naturally gluten-free, making it a great choice when you want to serve something delicious to many.

Cake Base

• 3 egg whites
• 100 g sugar
• 70 g desiccated coconut
• 1.5 tsp cornstarch
• 1/2 tsp baking powder

Filling

• 1 can sweetened condensed milk
• juice from 2 limes
• zest from 1 lime

Topping

• 200 g heavy cream
• 2 tsp vanilla sugar

Whisk the egg whites, gradually adding the sugar until you achieve a glossy and firm meringue. Gently fold in the cornstarch, baking powder, and coconut.

Pour the batter into a round cake pan lined with baking paper (about 19 cm). Bake on the second lowest rack in the oven at 175 °C for 40-45 minutes. Allow the cake to cool completely in the pan.

Once the cake is completely cooled in the pan, evenly spread the lime filling over the base. Place the cake in the refrigerator for at least 2 hours, or preferably overnight, to allow the filling to set properly.

When the filling has set, carefully release the cake from the pan and transfer it to a serving platter. Whip the heavy cream together with the vanilla sugar until fluffy, and spread it over the cake. Finish with a sprinkle of finely grated lime zest on top before serving.

This cake is best served well chilled and is perfect for both small and large summer occasions. The fresh lime flavor beautifully balances the sweet coconut base, resulting in a cake that looks stunning and tastes fantastic. I hope you are tempted to try this new favorite; perhaps it will also become a regular guest at your summer table. Happy baking!