Drip Cake with Coconut and Lime: A Tropical Delight

2. Combine the Dry Ingredients
In a separate mixing bowl, combine the all-purpose flour, baking powder, and salt by sifting them together. Sifting the dry ingredients ensures a lighter, airier texture in your finished cake and helps the baking powder distribute evenly throughout the batter. After blending the ingredients, put this bowl aside for later use.

3. Cream the Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes around 3-5 minutes. You’ll notice the butter changing color slightly and taking on a pale yellow hue. Creaming the butter and sugar properly is essential, as it incorporates air into the batter, helping the cake rise and become tender.

4. Add Eggs One at a Time
Crack the four large eggs into a separate bowl. This step helps avoid any eggshells sneaking into your batter. Incorporate the eggs into the butter and sugar mixture one by one, making sure to beat thoroughly after each addition. Make sure the eggs are fully incorporated before moving on. Adding them slowly helps the batter maintain its emulsified texture, ensuring a smooth and even bake.

5. Incorporate the Wet Ingredients
To the butter-egg mixture, add 1 teaspoon of vanilla extract, lime zest, and lime juice. Stir until well combined. The lime adds a delightful tartness that will balance out the sweetness of the coconut and sugar.

6. Alternating Dry and Wet Ingredients
Slowly add the dry ingredients (the flour mixture) to the wet mixture, alternating with coconut milk. Start by adding a portion of the dry ingredients, mix until just combined, then add some coconut milk. Repeat this process, ending with the dry ingredients. Be cautious not to overmix the batter, as it should remain light and fluffy. The coconut milk gives the cake a rich, tropical flavor while keeping it moist.