Looking for a unique and delicious cake? Your answer is the Avocado Lime Coconut Raspberry Cake! It’s a tropical delight, blending lime and coconut flavors with the creamy goodness of ripe avocado.
The cake is decorated with an avocado ganache, raspberry jam, and lime buttercream, making it a feast for both the eyes and the taste buds.Whether you’re a vegan or just looking for a healthier cake option, this recipe is sure to impress. So why not try making this cake for your next special occasion?
Key Avocado Lime Coconut Raspberry Cake Ingredients & Why
Avocado
Ripe avocado adds velvety moisture.
Lime
Lime juice and zest infuse a zesty flavor.
Coconut
Coconut extract enhances lime without altering texture; some recipes use coconut oil or milk.
Raspberry
Raspberry jam decorates the cake.
How Do You Make The Best Avocado Lime Coconut Raspberry Cake?
- Preheat oven to 325°F, spray two 8-inch cake pans, line with parchment paper, and set aside.
- Mix flour, baking powder, baking soda, and salt in a bowl; then set it aside
- In a stand mixer, blend avocado puree, butter, and sugar. Add vanilla and eggs one at a time, mix well. Slowly incorporate all buttermilk, then add flour in 3 parts, mixing briefly. Increase speed, beat for 20 seconds. Avoid overmixing for best results.
- Pour batter into two pans. Bake until golden and a wooden pick comes out clean, around 25 minutes. Then, cool the cakes in the pans for 10 minutes, invert, remove parchment paper, and let them cool completely.
- Let the cakes cool, then get ready to frost them.
- Create a smooth mixture by blending avocado, butter, and cream cheese. Gradually mix in confectioner’s sugar with the mixer on low. Incorporate lime juice, vanilla, and milk as needed for a light, fluffy frosting. Beat on medium for 5 minutes. Adjust thickness by adding more sugar or milk as necessary.
- Start by placing a cake on a plate. Spread raspberry jam evenly, add the second cake, and coat the entire cake with buttercream for a delectable treat.
Pro Tips For Making Avocado Lime Coconut Raspberry Cake Recipe
- Use ripe avocado for an extra velvety cake.
- Enhance the flavor with lime juice and zest, but don’t weigh down the cake.
- Elevate richness with coconut extract without altering texture.
- Blend avocado thoroughly for a creamy texture.
- Avoid denseness; mix until just combined.
- Balance avocado richness with a touch of lemon juice or vinegar.
- Get creative with toppings like raspberry jam, fresh berries, or citrus glaze.
- Explore your ideal flavor and texture combination.
How to Store Avocado Lime Coconut Raspberry Cake
- Let the cake cool fully before storing.
- Seal it in an airtight container to preserve freshness and prevent odors.
- Store the cake at room temperature for up to a day or in the fridge for up to five days.
- If refrigerated, allow the cake to return to room temperature for 1-2 hours before serving.
Can You Freeze Avocado Lime Coconut Raspberry Cake?
Freeze your avocado lime coconut raspberry cake for a flawless result: Freeze until solid, seal in an airtight container. The Avocado, Lime, and Coconut ‘Cheese’ Cake can also be frozen for weeks when wrapped tightly in plastic. Keep in mind that freezing and thawing may cause slight texture changes.
Frequently Asked Questions About Avocado Lime Coconut Raspberry Cake
What is Avocado Lime Coconut Raspberry Cake?
Craft a delightful Avocado Lime Coconut Raspberry Cake, blending the flavors of avocado, lime, coconut, and raspberry, with options for vegan, gluten-free, and dairy-free variations.
How do I store Avocado Lime Coconut Raspberry Cake?
For optimal freshness, wrap your Avocado Lime Coconut Raspberry Cake securely in plastic wrap or aluminum foil before placing it in the refrigerator. This will help maintain its deliciousness for up to 5 days.
Can I freeze Avocado Lime Coconut Raspberry Cake?
Preserve your Avocado Lime Coconut Raspberry Cake by tightly wrapping it in plastic or aluminum foil and storing it in an airtight container or freezer bag. Enjoy its freshness for up to 3 months in the freezer.
Avocado Lime Coconut Raspberry Cake Recipe
Ingredients
cooking spray
- 2 1⁄4 cups sifted cake flour (sifted before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 ripe avocado, seeded, peeled, and pureed until smooth
- 2 tablespoons butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup low-fat buttermilk
KEY LIME BUTTERCREAM FROSTING
- 1⁄2 ripe avocado, seeded and peeled
- 3 tablespoons butter, at room temperature
- 2 tablespoons low-fat cream cheese
- 4 cups confectioners' sugar
- 1 teaspoon key lime zest
- 2 tablespoons key lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or more)
- 1⁄2 cup raspberry jam, for filling
Instructions
- Start by preheating the oven to 325°F. Then, prepare two 8-inch cake pans by spraying them with baking spray and lining the bottoms with parchment paper. Set them aside.
- In a bowl, combine flour, baking powder, baking soda, and salt; then set it aside.
- In a stand mixer, combine avocado puree, butter, sugar. Add vanilla, eggs one by one, mix. Then slowly add buttermilk, followed by flour in 3 parts. Mix briefly. Increase speed, beat for 20 seconds. Avoid overmixing.
- Divide the batter evenly between the two prepared cake pans. Bake until the tops turn golden, and when you insert a wooden pick in the center, it comes out clean, which should take approximately 25 minutes. After baking, allow the cakes to cool in the pans on racks for 10 minutes before inverting them, removing the parchment paper, and letting them cool completely.
- After cooling the cakes, proceed to prepare the frosting.
- Mix avocado, butter, and cream cheese until smooth. Add sugar, lime juice, vanilla, and milk as needed for light, fluffy frosting. Beat on medium for 5 minutes. Adjust thickness with sugar or milk.
- Begin by positioning a cake on a plate, then evenly spread raspberry jam over it. Next, layer the second cake on top, and finish by generously covering the entire cake with buttercream.
