Lime Coconut Cake
With its unique flavor profile, the Lime Coconut Cake is the perfect choice among summer desserts. The refreshing tanginess of lime and the sweet aroma of coconut create a perfect harmony. This cake is made for lovers of exotic flavors, but even beginners can bravely embark on it due to its simplicity. The original recipe was born from the inspiration of tropical regions and is now a popular dessert in international cuisines. Tip: Try it with toasted shredded coconut on top for an even more intense flavor!
Ingredients for this recipe
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Preparation Steps
1
Zest the limes, being careful to only grate the green part of the peel, and juice them. Place the zest and juice in separate bowls.
2
Bloom the gelatin in the water, then gently heat over low heat until completely dissolved, stirring constantly.
3
In a large mixing bowl, whip the heavy cream with the sugar until stiff peaks form.
4
Gently fold the lime juice and zest into the whipped cream, then gradually add the dissolved gelatin, mixing until a creamy consistency is achieved.
5
Place the sponge cake base in a cake pan and pour the lime cream mixture over it. Smooth the top and sprinkle with shredded coconut.
6
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the cream to set completely.
7
Once the cake is set, remove it from the pan and garnish with lime slices or extra shredded coconut. Serve chilled.
