For the cake:
1/2 package (100g) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon vanilla extract
2 tsp baking powder
1 tsp baking soda
1 stick (100g) unsalted butter, softened
1/2 cup milk
Essential oil of bergamot for food use: a few drops
For whipped coconut cream:
300 ml full fat coconut cream
1 cup whipped heavy cream
1/2 cup sugar
Preheat your oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, soda. Set aside.
In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add few drops ssential oil of bergamot and beat well again.
With the mixer on low speed, add the dry ingredients. Increase the speed to medium, add the milk and cream cheese and beat for 2 minutes.
Pour the batter into prepared pan.
Bake for 40 minutes. Cool the cake for 10 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. Cool cake completely.
How to make whipped coconut cream.
To extract the thick coconut cream from the can, refrigerate the can at least for a few hours so the fat can fully separate from the liquid (you can use the liquid for smoothies).
In a mixing bowl combine sugar, whipped heavy cream and coconut cream and whisk it with an electric hand mixer for few minutes.
Put the cream on top of the cake and decorate with lime zest.