Coconut Cake with Lime‑Tequila Simple Syrup

Coconut Cake with Lime-Tequila Simple Syrup

Introduction

Indulge in the tropical flavors of this rich and moist Coconut Cake, elevated with a zesty Lime-Tequila Simple Syrup. Perfect for special occasions or summer gatherings, this cake is a celebration of sunshine in every bite. Whether you’re a coconut lover or looking to impress guests with a unique twist on a classic dessert, this cake promises to be a showstopper.

The History

Coconut cakes have long been a staple in Southern American and Caribbean cuisine, symbolizing warmth, hospitality, and celebration. The addition of tequila and lime brings a modern, festive twist, inspired by Latin American flavors. This version marries old-world charm with contemporary flair, making it a perfect dessert for weddings, Cinco de Mayo, or any tropical-themed event.

Ingredients Breakdown

This Coconut Cake features a tender, moist crumb infused with coconut flavor. The Lime-Tequila Simple Syrup adds a refreshing, slightly boozy kick that soaks into the cake layers for added moisture and flavor. Here’s a closer look at what makes this cake so special:

Coconut Flavor: Achieved through a combination of shredded coconut, coconut milk, and coconut extract.
Lime-Tequila Syrup: A homemade syrup that uses fresh lime juice, sugar, and a splash of tequila to create a vibrant, adult-friendly glaze.
Buttercream Frosting: Light, airy, and often enhanced with coconut or lime to complement the cake layers.

Step-by-Step Recipe

For the Coconut Cake:

Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the dry ingredients.
Mix in coconut extract and fold in shredded coconut.
Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

For the Lime-Tequila Simple Syrup:

In a small saucepan, combine ½ cup water, ½ cup granulated sugar, and the juice of 1–2 limes.
Heat over medium heat until the sugar dissolves and the mixture is just simmering.
Remove from heat and stir in 2–3 tablespoons of tequila (adjust to taste).
Allow the syrup to cool before brushing it over the cooled cake layers.

Assembly:

Place one cake layer on a serving plate and spread a layer of coconut or lime buttercream frosting.
Repeat with the second layer, then frost the top and sides of the cake.
Decorate with toasted coconut flakes, lime zest, or edible flowers for a tropical look.

Tips

To enhance the coconut flavor, toast the shredded coconut lightly before folding it into the batter.
Make sure your cake layers are completely cool before applying the syrup or frosting to prevent melting and sliding.
For a non-alcoholic version, simply omit the tequila or replace it with additional lime juice or coconut water.
If you want a stronger tequila flavor, increase the amount in the syrup but keep in mind it may intensify the overall sweetness.

Variations and Customizations

Layer Cake Options: Turn this into a 4-layer cake by using two 6-inch pans for a taller, more elegant presentation.
Frosting Variations: Try a cream cheese frosting for a tangier contrast or a Swiss meringue buttercream for a silky texture.
Add-ins: Consider folding in chopped macadamia nuts or dried mango for extra texture and tropical flair.
Dietary Adjustments: Use gluten-free flour for a gluten-free version or substitute the butter with vegan margarine and use coconut yogurt for a vegan-friendly cake.

Health Considerations and Nutritional Value

This Coconut Cake is a rich dessert and should be enjoyed in moderation. While it contains some beneficial nutrients like fiber from coconut and vitamin C from lime, it also contains a significant amount of sugar and saturated fat from butter and coconut. For a lighter version, consider using whole wheat pastry flour, reducing the sugar slightly, or substituting some of the butter with unsweetened applesauce.

Each slice (assuming 12 servings) may contain approximately:

Calories: 350–450
Fat: 15–20g
Carbohydrates: 55–65g
Protein: 3–5g
Sugar: 35–45g

Ingredients

For the Coconut Cake (3 8-inch layers):

1 ½ cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup coconut milk
1 tablespoon coconut extract
1 cup shredded sweetened coconut

For the Lime-Tequila Simple Syrup:

½ cup water
½ cup granulated sugar
Juice of 1–2 limes (~3–4 tablespoons)
2–3 tablespoons tequila (adjust to taste)

For Frosting (optional):

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1 teaspoon coconut or lime extract
2–4 tablespoons heavy cream or coconut milk
Optional: zest of 1 lime

Directions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Cream butter and sugar in a large bowl until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt together.
Gradually mix dry ingredients into the butter mixture, alternating with coconut milk. Begin and end with dry ingredients.
Stir in coconut extract and shredded coconut.
Divide batter evenly into prepared pans and bake for 25–30 minutes.
Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Make the syrup: Combine water, sugar, and lime juice in a saucepan. Heat until sugar dissolves. Remove from heat, stir in tequila, and cool.
Brush syrup generously over each cake layer before frosting.
Frost the cake with your favorite buttercream, then decorate with toasted coconut and lime zest.