Dense, moist Coconut Raspberry Lime Tequila cake.
I’m just gonna come right out with it – this Coconut Raspberry Lime Tequila Cake is awesome! I made it because a friend gave me a bottle of tequila and I had frozen raspberries left over from last week’s Taste Test Tuesday Raspberry Dark Chocolate Milkshakes. I wanted to try a boozy cake and figured I’d let my kids have a go at it since they can be picky when it comes to things made with alcohol (“Yuck – this vegan sausage tastes like beer!”). The consensus on this cake is…”Can I have another slice?”
Shirtless baby eating tequila cake at 9 pm on a Monday – that’s how we roll in my house!
The cake is perfectly boozy – not too much, not too little. It’s fine for kids (or at least mine all liked it and slept well last night) but also nice for adults. It’s not exactly great for breakfast, but would make a perfect brunch item. And, I’m pretty sure you could make it with any booze. In fact, I encourage you to try out different takes on this recipe. Let me know what you come up with and how it turns out. Also, I used a basic cake recipe and substituted egg replacer for eggs – in the future I might try it with chia seeds instead.
Draining the tequila-soaked raspberries.
Coconut Raspberry Lime Tequila Cake
1 cup sugar
Zest of 2 limes
1/4 cup coconut oil
2 large eggs or egg replacer or chia seeds
1 teaspoon vanilla
1.5 cups flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut milk
1/4 cup lime juice
1 cup tequila (you’ll only use 1/2 in the cake)
1 cup shredded coconut
1 cup raspberries
Soak the raspberries in the tequila for at least 30 minutes. Preheat the oven to 350 F. Oil and flour a springform pan.
Zest the limes into a mixing bowl. Add the sugar and mix for a few minutes to incorporate the zest into the sugar. Add the oil, eggs and vanilla and mix until combined. Add the flour, baking powder, baking soda and salt and mix until combined. The batter will be very thick at this point, but that’s OK.
Drain the raspberries in a colander and collect the tequila for use in the cake. Add the coconut milk, lime juice and 1/2 cup of the raspberry-infused tequila into the mixing bowl and mix until combined. Add the coconut and mix until combined. Stir in the tequila-soaked raspberries. Pour the battery into the pan. Sprinkle sugar on top to form a light crust and bake for 30-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Zest the limes straight into the mixing bowl.
I prefer Thai coconut milk and sweetened shredded coconut but you could cut out some sugar by using unsweetened.
Raspberry-infused tequila – store it in the fridge and be sure to tell the kids that it is not juice!
It’s best to use a springform pan for this cake because it’s so moist and dense – it could fall apart when trying to take it out of a regular pan.
Beautiful and boozy!