Boozy Margarita Lime Cake

Yields 10-inch cake

Ingredients:
1 cup (200 grams) granulated sugar
Zest from 2 limes
1/4 cup (57 grams) butter, room temperature
2 large eggs
1/4 cup (59 ml) vegetable oil
1 teaspoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (60 ml) milk
1/3 cup (80 ml) freshly squeezed lime juice (about 3 limes)
1/2 cup (60 ml) tequila, divided
1/4 cup (60 ml) orange liqueur divided (preferably Triple Sec)

Coconut Lime Whipped Topping
1 recipe coconut whipped cream (2 cups whipped cream can be substituted)
3 tablespoons powdered sugar
Zest from 1 lime
Lime slices and zest, for garnish

 

Directions:

Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 10-inch springform pan and set aside

*I strongly suggest using a springform pan because the cake will be too moist to remove from a standard cake pan.

In a large mixing bowl, mix together the sugar and lime zest for several minutes, or until very fragrant.

Beat in the butter until light and fluffy. Add the eggs one at a time, beating well after each addition.

Pour in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt.

Stir in the milk, lime juice, 1/4 cup tequila, and 2 tablespoons orange liquor, mixing until batter is uniform and smooth.

Transfer batter to prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and using a skewer or fork, stab several dozen holes into the top of the cake.

Stir together the remaining 1/4 cup tequila and 2 tablespoons orange liquor and slowly pour it evenly over the top of the cake, allowing it to absorb as you go.

Cool the cake to room temperature in the baking pan; the cake will continue to absorb the alcohol.

For the lime whipped topping…

In a small bowl, whip together the coconut whipped cream, powdered sugar, and lime zest. Set aside.

 

Once the cake is completely cool, remove it from the springform pan and carefully transfer it to a serving platter.

Spread the coconut whipped cream evenly over the top and decorate with additional lime slices and zest (optional).

Refrigerate the cake until ready to serve.