Coconut Cardamom Lime Tea Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
• STEP 2.In a large bowl, whisk together the flour, baking powder, cardamom, and salt.
• STEP 3.In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lime zest and juice.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined.
• STEP 5.Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 6.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• STEP 7.For the glaze, whisk together the powdered sugar and lime juice until smooth. Drizzle the glaze over the cooled cake.
• STEP 8.Serve the Coconut Cardamom Lime Tea Cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
• STEP 9.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to zest the lime before juicing it.
• If you don't have cardamom, you can substitute it with cinnamon or nutmeg for a different flavor profile.
• For an extra coconut flavor, you can sprinkle shredded coconut on top of the glaze.
• To make the cake gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.

Storage and Serving

• The Coconut Cardamom Lime Tea Cake is best served at room temperature.
• You can serve it as is or with a dusting of powdered sugar.
• For a more indulgent treat, serve it with a scoop of coconut or lime sorbet.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days.