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Introduction
Ready to escape to the tropics without leaving your kitchen? This Tropical Bliss Drip Cake combines the rich creaminess of coconut with the zesty brightness of lime, all wrapped in a stunning drip cake presentation. It's the perfect dessert for summer gatherings, birthdays, or whenever you're craving a slice of sunshine. With its light, citrusy flavor and eye-catching drip glaze, this cake is as delightful to eat as it is to admire.
Ingredients
For the Cake:
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 cup canned coconut milk
1 tsp vanilla extract
Zest of 2 limes
Juice of 1 lime
For the Coconut-Lime Buttercream:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tbsp coconut milk
1 tsp lime juice
½ tsp coconut extract (optional)
For the White Chocolate Drip:
½ cup white chocolate chips
3 tbsp heavy cream
Garnish (optional but fun!):
Toasted coconut flakes
Lime slices or zest
Edible flowers
Directions
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 6-inch or two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each.
Stir in the lime zest, juice, and vanilla extract.
Alternate adding the flour mixture and coconut milk to the wet ingredients, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly into the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Make the Buttercream:
Beat butter until creamy and pale.
Add powdered sugar one cup at a time, mixing well.
Add coconut milk, lime juice, and coconut extract (if using), and beat until smooth and fluffy.
Assemble the Cake:
Level the cake layers if needed.
Spread buttercream between the layers, then frost the outside for a smooth finish.
Chill the frosted cake for at least 30 minutes before adding the drip.
Add the White Chocolate Drip:
Heat the white chocolate and cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Let it cool slightly, then spoon or pipe the drip around the edge of the cake. Pour some in the center and gently spread.
Decorate:
Top with toasted coconut, lime slices, and any tropical decorations you like.
Serving and Storage Tips
Serving: Serve slightly chilled or at room temperature for best flavor. The citrus notes are most vibrant at room temp!
Storage: Store in an airtight container in the refrigerator for up to 4 days. Allow to sit out for 30 minutes before serving.
Freezing: Unfrosted cake layers can be frozen for up to 3 months. Wrap tightly in plastic and foil.
Variations
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