Coconut Lime Cake (เค้กกะทิเลมอน)

1.Preheat the oven to 170°C. Line an 8 × 4-inch loaf pan with parchment paper.

2.Sift together the cake flour, coconut milk powder, baking powder, baking soda, and salt. Set aside.

3.Stir together the milk and lime juice. Let stand for about 5 minutes.

4.Rub the sugar and lime zest together with your fingertips until fragrant.

5.Beat the softened butter and coconut oil until smooth. Add the lime sugar and vanilla extract, then beat until light and fluffy. Add the eggs one at a time, beating well after each addition.

6.Add one-third of the dry ingredients, followed by half of the milk mixture. Repeat once more, then finish with the remaining dry ingredients. Mix on low speed just until combined.

7.Pour the batter into the prepared loaf pan and smooth the surface. Tap the pan lightly on the counter, then bake for 50–55 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8.To make the icing, whisk together the coconut milk powder, icing sugar, and salt. Add the lime juice and mix until smooth. Gradually add the water, 1 teaspoon at a time, until the icing reaches the desired consistency. Pour the icing over the cooled cake and allow it to set before serving.