How about a little cake that's just right for a weekend treat? The little 6-inch ring cake cooks in your air fryer in about half an hour and is perfect for a couple or a small family. You won't need to haul out the mixer for this cake. Just use a whisk and spoon/spatula, and you'll be fine. The cake is moist and full of tangy lime flavor. Shredded coconut provides nutty sweetness to the cake as well as a tropical touch. The cake is great plain for dessert or tea time, or dress it up with a dollop of whipped cream or a scoop of ice cream alongside. Enjoy!
Air Fryer Coconut-Lime Cake -- Makes a 6-inch cake
2/3 cup of plain, fat-free or low-fat yogurt
Grated zest from a small lime and 1 tablespoon of lime juice
1/3 cup of canola oil
1 large egg
1/2 cup of sugar
1/2 teaspoon of vanilla
1/2 teaspoon of rum extract
1/2 teaspoon of coconut extract
1 cup of flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of shredded, sweetened coconut, plus extra to decorate
Glaze
3/4 cup of powdered sugar
1 tablespoon of melted butter
1/4 teaspoon of rum extract
1-2 tablespoons of water
Spray a 7-in ring cake pan with non-stick cooking spray and dust it with a little flour (or use baking spray with flour included). In a large bowl whisk together well the yogurt, lime zest and juice, canola oil, egg, sugar, vanilla, rum extract, and coconut extract. Stir in the flour, baking powder, baking soda, and salt until combined. Fold in 1/2 cup of the coconut. Pour the batter into the prepared pan. Put the pan in your air fryer basket, put the basket in the air fryer, and cook the cake at 320 degrees for about 25 minutes or until golden and a pick inserted in the center of the cake comes out with no wet batter attached. Let the cake cool in the pan a few minutes, then flip it out and onto a plate. For the glaze, mix the powdered sugar, butter, rum extract and one tablespoon of water together well and microwave the mixture for 30 seconds. Stir the mixture again and add a little more water, a drop at a time, if you'd like a thinner glaze. Pour/drizzle the glaze over the warm cake, letting it run over/down the sides. Sprinkle additional coconut on top of the glaze, if you'd like.
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