The “lemon silk cake” is a moist, fluffy cake. It’s made with pistachio, coconut, lime, and rosewater. The lemon flavor comes through in the cake itself and the glaze on top.
This delicious cake is decorated with fresh lime zest and rosewater. It has a moist, fluffy yet dense texture that pairs well with cream cheese frosting, but it can also be enjoyed on its own!
Bundt cakes and I have been having a love affair. Mostly because it’s so simple to cut off pieces and turn them into a nice miniature hand-held cake. I’m in desperate need of a piece of this pistachio coconut lime and rosewater bundt cake.
This cake is ideal for a Sunday tea gathering or anything involving snobbery. “Hello, I’ve brought you all a rosewater cake.”
People will think you’re so sophisticated for putting it together. But all you did was sit in your kitchen in your underpants, tossing ingredients into a bowl while texting and smearing flour all over your phone. Pistachio coconut lime bundt cake is finished. Hehe.
- Sofi is the author of this piece.
- 15-minute prep time
- Time to prepare: 40 minutes
- Time spent: 55 minutes
- 1 big bundt cake (1x) yield
- Dessert is a category of food.
- Baked method
- American cuisine
- Sofi is the author of this piece.
- 15-minute prep time
- Time to prepare: 40 minutes
- Time spent: 55 minutes
- 1 big bundt cake (1x) yield
- Dessert is a category of food.
- Baked method
- American cuisine
Scale:
1x2x3x
- Sofi is the author of this piece.
- 15-minute prep time
- Time to prepare: 40 minutes
- Time spent: 55 minutes
- 1 big bundt cake (1x) yield
- Dessert is a category of food.
- Baked method
- American cuisine
Ingredients
to make the bundt cake
- 1 cup pistachio nuts, shelled and unsalted
- 1 cup shredded sweetened coconut
- 2 limes, coarsely grated zest
- 1 lime juice, freshly squeezed
- 1 cup flour (all-purpose)
- 2 tablespoons powdered baking soda
- a generous teaspoon of salt
- 1 cup butter (unsalted)
- 1 pound of sugar
- 4 beaten medium eggs
- 1 tsp rose extract
for the garnish
- 2 limes, zest and juice
- 1 cup sugar (confectioner’s)
- pistachio nuts, shelled and sliced
Instructions
- Preheat the oven to 350 degrees Fahrenheit and butter and flour a big bundt pan. In a food processor, finely chop the pistachio nuts, then combine with the coconut and lime zest. Sift together the flour, baking powder, and salt in a separate basin.
- Beat the butter and sugar together until frothy and creamy, then add the beaten eggs one at a time, mixing well after each addition. Finally, add the rose water. Mix in the pistachio nuts, coconut, lime zest, and dry ingredients until combined, then add the lime juice. Preheat the oven to 350°F and bake for around 40 minutes on the middle shelf. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- To decorate, combine the lime juice and zest with the icing sugar to produce a smooth paste that may flow over the cake’s edges. Place the cake on a dish and cover it with icing, allowing some to drop over the edges. Chop some pistachio nuts and sprinkle them on top of the cake once it has been set for 10 minutes.
fancy, zesty, delicious, moist Keywords: fancy, zesty, flavorful, wet
This cake is made with pistachios, coconut, lime, and rosewater. It’s a delicious combination that will make your mouth water. Reference: strawberry lemonade pound cake.
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