Key Lime Coconut Cake/Cupcakes
Key Lime Coconut Cake/Cupcakes
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp sea salt
- 1 cup granulated sugar
- 4 tsp fresh lime zest
- 5 tbsp coconut oil melted
- 2 large eggs at room temperature
- 1 cup coconut milk (or milk of choice)
For the Key Lime Glaze:
- 2 cups powdered sugar
- 3 tbsp key lime juice
- 2 tsp lime zest
Decoration:
- 1 cup shredded coconut toasted
- 4 tsp lime zest
Preheat oven to 350°F degrees. Place Flexipan Mold or Tray of choice on Perforated Baking Sheet and set aside.
In the Stainless Mixing Bowl, whisk together flour, baking powder and salt: set aside.
In another Stainless Mixing Bowl, combine the granulated sugar and lime zest. Add in the melted coconut oil and whisk until combined. Beat in the eggs, then whisk in the coconut milk.
Add the dry ingredients to the wet and stir or whisk until combined. Pour batter into mold or tray of choice, filling 2/3 full.
Bake until toothpick comes out clean. The baking time depends on your oven and also on the size/shape of the mold or tray. If using the Bon Bites tray, it will only take approx. 10-12 minutes to cook. If using the Twisted Crown Mold. it will take approx. 30 minutes to cook.
Let cool slightly before unmolding.
While the cakes are cooling, toast the coconut flakes. Place Medium Bonmat on Perforated Baking Sheet. Evenly spread the coconut flakes on Bonmat and bake for 5-7 minutes or until lightly golden. Remove from oven and let cool.
To make the glaze:
Whisk to combine juice, sugar, zest and salt. If the glaze appears too thick, add a little more lime juice until desired consistency is achieved; if glaze appears too thin, add a little more confectioners' sugar until desired consistency is achieved.
Once cakes are cool, dip or drizzle each cake with the glaze. Top with toasted coconut and lime zest. Enjoy!
