If you’re looking for a taste of the tropics, look no further than this lime and coconut cake. Punchy, tangy lime meets the unmistakeable taste of coconut. These two are the perfect combination.
Try this coconut and raspberry cake too.
Why you’ll love it
Because lime and coconut are meant to be together and because this single layer lime and coconut cake is brimming with flavour and rich texture.
- Not just for summer: This cake will brighten up your winter too.
- Perfect tea time treat
- Moist and tender
- Fluffy and light
- Loaded with both lime and coconut flavour
- Everyone will come back for seconds
I promise you’re going to love this cake. It’s just too delightful not to. Coconut cream gives the most amazing soft texture while filling this cake with coconut flavour. Then lime throughout and in the simple glaze on top, gives it a lovely tang.
Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Flour: You just need plain flour / all-purpose flour for this cake.
- Baking powder: Baking powder will give the cake it’s lift
- Salt: Just a touch of salt to balance.
- Coconut: This cake has fine desiccated coconut laced throughout. Feel free to top it with some coconut flakes too.
- Butter: Use unsalted butter.
- Sugar: Just white granulated sugar in the cake, then icing sugar (powdered sugar) for the simple glaze on top.
- Eggs: Use large eggs. Free range if you have the means.
- Coconut cream: Tinned full fat coconut cream gives this cake the most luscious texture. Give the tin a good shake before you use it. Coconut milk will work too but not give such a rich texture.
- Limes: Please use real lime juice and zest. The number of limes you need will depend on their size and how juicy they are but 2-4 will suit.
Tools you’ll need
- 1-2 mixing bowls and a jug
- Microplane for zesting the lime
- Stand mixer or handheld mixer
- A silicone spatula
- An 8 inch round cake pan, or springform tin, or an 8 inch square pan.
How to make it
Lime and coconut cake is very simple and comes together like most cakes do. It’s quick and the lime glaze literally takes 1 minute to make.
Detailed quantities and instructions in the recipe card below.
- Cream butter and sugar: Cream together butter and sugar in a large bowl with a mixer until pale and creamy.
- Add eggs: Now add 3 eggs but 1 at a time and make sure to beat each until smooth. Also make sure you scrape down the sides of the bowl from time to time.
- Dry ingredients: Whisk together flour, baking powder, salt and desiccated coconut in a bowl until well combined. Add ⅓ of the flour mixture the butter mixture.
- Wet ingredients: Mix together coconut cream and lime juice, then add half to the batter and mix it through. Repeat this process 3 more times – flour, cream, flour – until everything is incorporated.
- Bake: Pour the mixture into a prepared baking tin and bake until a toothpick poked into the centre comes out with just a crumb or two attached.
- Glaze it: Make the simple 2 ingredient by just mixing icing sugar and lime juice (or coconut cream) in a bowl, then pour it over the cooled cake.
Tips and variations
- Weigh ingredients: For the best results, always weigh flour and sugar where a weight is provided. A little too much flour can make a cake dry. Kitchen scales are cheap so worth investing in for perfect bakes. Storing ice cream
- All ovens vary: All ovens are different and often thermostats are out of whack. It’s a great idea to keep an oven thermometer in your oven (2 if it’s a large oven) so that you can keep an eye on the true temperature.
- Don’t overmix: Once you add flour to batter, the more you stir, the more gluten is formed which can create tough or dense cakes. Mix gently and only until just combined.
- The glaze: In the glaze you can use either lime juice, like I have here, or coconut cream.
This cake keeps well at room temperature for 3-4 days. It’s best on day 1 but still stays lovely and moist as time goes on (especially if it’s still mostly whole – so only cut what you need).
Coconut lime cake freezes well too. Thaw a whole cake in the fridge overnight or portions on the kitchen benchtop.
More recipes you’ll love
- Coconut and raspberry cake
- Lime and coconut scones
- Coconut chocolate fudge slice
- No bake coconut lemon slice
- Passionfruit coconut cupcakes
IF YOU TRY THIS lime coconut cake recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
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- 195 g plain (all-purp) flour (1 ½ cups / 6.8oz)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup desiccated coconut (90g / 3.2oz)
- 113 g unsalted butter, softened (½ cup / 4oz)
- 1 cup white granulated sugar (200g / 7oz)
- 3 large eggs
- ¾ cup coconut cream, room temp (canned & shaken well)
- ¼ cup fresh lime juice
- 1 tablespoon lime zest (about 2 limes)
FOR THE LIME GLAZE
- 1 ½ cups icing sugar (powdered sugar) (195g / 6.8oz)
- 1 ½ tablespoons fresh lime juice (extra)
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 180C / 350F / 160C fan forced. Grease then line with baking paper an 8 inch round baking pan or 8 inch spring form pan. Orr just line an 8 inch square tin with baking paper – no need to grease).
- In a medium bowl, sift the flour, baking powder and salt. Add the desiccated coconut then whisk it well to combine.
- Add the eggs, one at a time and beat until smooth and combined – scrape down the sides as necessary.
- In a small jug combine the coconut cream (shaken well first) and lime juice.
- Add ⅓ of the flour mixture to the butter mixture and stir in with a spatula until just combined. Now add ½ of the coconut cream mix and gently mix in. Repeat 3 more times – flour, cream, flour – mixing only until just combined each time.
- Finally, gently stir through the lime zest.
- Pour the cake batter into the lined baking tin and spread out evenly.
- Bake for around 42-44 minutes for a round 8 inch tin or 30-32 minutes in a square tin (or until a toothpick poked into the centre comes out with a few crumbs attached).
- Let the cake cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, mix together the icing sugar and lime juice and drizzle the icing over the top. Scatter over coconut flakes.
- Please take a moment to leave a rating and comment below. It helps more than you know.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – check for doneness 8-10 minutes before the recipe suggests.
- You’ll need 2-3 limes, depending on size and juiciness for this recipe.
- The lime juice and zest in this recipe can be swapped for other citrus fruits too – try lemon, orange or grapefruit.
- This cake can also be made in a loaf pan and will take around 60 minutes to bake.
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