Lime and coconut tres leche cake
serves
10
Lime and coconut tres leche cake
Ingredients (15)
- 200g unsalted butter, chopped, softened
- 1 1/3 cups (295g) caster sugar
- 1 tbs vanilla bean paste
- Finely grated zest of 3 limes
- 6 eggs
- 3 cups (450g) self-raising flour, sifted
- 600ml buttermilk
- 375ml can evaporated milk
- 2 cups (500ml) coconut milk
- Coconut flakes, to serve
Lime and coconut cream cheese icing
- 200g pure icing sugar, sifted
- 150g unsalted butter, softened
- 500g cream cheese, at room temperature
- 1/3 cup (80ml) coconut cream
- Finely grated zest of 2 limes
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 160°C. Grease base and side of a 22cm round springform cake pan and line with baking paper.
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2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add 2 tsp vanilla and zest of 2 limes, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top.
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3.Bake for 1 hour 15 minutes or until a skewer inserted in cake comes out clean. Stand for 20 minutes, then prick top all over with a thin skewer.
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4.Combine evaporated milk, coconut milk and remaining 250ml buttermilk in a jug with remaining 2 tsp vanilla bean paste, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 4 hours or overnight until cold.
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5.For the icing, beat icing sugar and butter together in a stand mixer fitted with the paddle attachment until pale. Beat in cream cheese, coconut cream and lime zest until combined and smooth.
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6.Spread over cake using a palette knife. Scatter with coconut flakes and remaining lime zest, and cut into slices to serve.
Recipe Notes
Begin this recipe at least 6 hours ahead.
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