Margarita Lime Cake with Coconut Lime Whipped Cream

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Remember the first time you tried jello shots? I was at someone’s 21st birthday party I believe. I could not get enough. Well, until I had my 7th in less than two hours and suddenly everything appear to be less focused. Then the carb craving began. I wanted food – the greasier the better. Something about the alcohol that needs to be flushed down the system with grease.

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Anyway, that’s beside the point. The reason we are here today is because someone has ingeniously decided that we don’t always have to drink our cocktails, let’s just make it into a cake!

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I’ve made it and boy, the cocktail cake means business. In a single bite, you get a massive punch of tequila which is mellowed down by the sweetness and lightness of the coconut lime whipped cream.

Love a margarita? Make the cake. Girls’ night in coming up? Make the cake. Can’t sleep? Make the cake. It will give you the best sleep of your life.

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Can I tell you a secret?

I got tipsy eating this cake. Drunk by a cake – how very epic and appropriate.

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Margarita Lime Cake with Coconut Lime Whipped Cream
Recipe from Pastry Affair

Margarita Cake
1 cup caster sugar
Zest from 2 limes
57 grams butter, room temperature
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1/3 cup freshly squeezed lime juice (about 3 medium limes)
1/2 cup tequila, divided
1/4 cup orange liquor, divided (I used Cointreau)

Coconut Whipped Cream
200 ml full-fat coconut milk/cream
1/2 tablespoon icing sugar
1/2 teaspoon vanilla extract

Coconut Lime Whipped Topping
1 recipe coconut whipped cream (2 cups whipped cream can be substituted)
3 tablespoons icing sugar
Zest from 1 lime
Lime slices and zest, for garnish

Preheat oven to 180°C. Grease a 10-inch spring form pan (cake will be too moist to be removed from standard pan). Set aside.

In a large mixing bowl, add sugar and lime zest. Using fingertips, rub zest and sugar together. This will release the zest oil onto the sugar. Once done, beat in the butter until light and fluffy. Gradually add eggs, one at a time, beating well after each addition. Add vegetable oil and vanilla extract, continue beating until smooth. Slowly add in the cake flour, baking powder, baking soda and salt. Add milk, lime juice, ¼ cup tequila and 2 tablespoons of orange liquor, fold until batter is just incorporated. Do not over mix.

Transfer batter to prepared pan and bake for 35 to 40 minutes, or until a blade inserted into the center comes out clean. Remove from the oven.

Using a blade or fork, stab several dozen holes into the top of the cake. Stir together the remaining ¼ cup tequila and 2 tablespoons orange liquor. Bit by bit pour the mixture over the top of the cake. Allow cake to cool to room temperature in the pan.

To make the coconut whipped cream, you’ll need to refrigerate the coconut cream for at least 8 hours in the coldest part of the refrigerator, untouched. This will allow the coconut cream to separate from the juice. Once cold, flip over the can, open it and remove the juice. Place the thick white coconut cream into a mixing bowl and whisk in the icing sugar and extract. Whisk continuously for 5 to 7 minutes until it thickens and get soft peaks.

In the same mixing bowl, using a spatula, fold icing sugar and zest into the coconut whipped cream until just combined. Refrigerate until required.

To assemble, once the cake it completely cool, remove it from the pan. Spread the coconut whipped cream over the top of the cake. If preferred, decorate cake with additional lime slices and zest. Refrigerate  the cake until ready to serve.

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