Coconut & Lime Cake
Coconut & Lime Cake brings together a classic flavour combination in a light and fluffy treat.
The moist, buttery cake has a great balance of sweet coconut and tart lime, and is coated in a simple lime icing.
Perfect for dessert or afternoon tea with a cuppa.
Jump to Recipe
I do go on about coconut a lot. I know that.
It’s just one of those flavours I love. Which is why it appears in lots of my recipes.
Here’s just a few: Raspberry & Coconut Scones, Coconut Oil Popcorn, Coconut Porridge, Green Bean, Coconut & Tomato Curry, Spiced Split Pea Soup with Apple & Coconut, and Corn, Red Pepper & Coconut Curry.
So, of course, coconut cake is one of my absolute favourites.
But, sometimes, I want to balance that sweet nuttiness with a bit of sharp citrus.
Step forward Coconut & Lime Cake, which fits the bill perfectly.
COCONUT & LIME CAKE
Although I often think the weekend isn’t quite a weekend without a bit of cake, I’m the first to admit that I’m not the world’s fanciest baker.
However, if you’re looking for a straightforward, easy cake that tastes wonderful, you’ve come to the right place.
To increase the coconut flavour, as well as desiccated coconut there’s coconut milk too.
If you can get powdered coconut milk, then it’s ideal for recipes like this. You only need a few tablespoons so it’s probably not worth opening a tin unless you’ve plans for the remainder. But with coconut powder you can mix up exactly the right amount.
The lime elements come in the form of zest in the cake batter, plus a tart icing made with the juice.
To decorate the top of the cake, I sprinkle over more lime zest plus chewy coconut shavings. If you can’t get coconut shavings then more desiccated coconut would be fine.
With less than thirty minutes’ prep, producing a wonderfully moist and buttery Coconut & Lime Cake isn’t difficult at all.
It will take around an hour to bake, give or take a few minutes, but just make sure the cake is completely cold before pouring over the simple lime icing.
Stored in an airtight container, the cake will be fine to eat for up to four days.
Enjoy it with a cup of tea or coffee, as part of an afternoon tea, or even as dessert.
Have you made my Coconut & Lime Cake? Leave a comment and let me know what you think.
Coconut & Lime Cake
A classic flavour combination in a light & fluffy cake.
Ingredients
- 225 g self raising flour
- 0.5 tsp baking powder
- 1 pinch salt
- 175 g soft butter plus extra for greasing
- 175 g caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 3 tbsp coconut milk
- 50 g desiccated coconut
- 2 limes zest finely grated
- 200 g icing sugar sifted
- 1 handful coconut shavings or extra desiccated coconut
Instructions
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Preheat oven to 170C / 150C Fan / Gas 3.
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Butter or line a 20cm loose-bottomed cake tin.
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Sift together the flour, baking powder and salt. Set aside.
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Put the butter, sugar & vanilla extract in a large bow and beat together until fluffy.
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Beat in the eggs, one at a time, including 1 tablespoon of the flour mix each time.
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Beat in the coconut milk with another tablespoon of the flour mix.
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Fold in the desiccated coconut, lime zest (reserve a little for decoration), and the rest of the flour mix.
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Transfer the cake mixture to the prepared tin and smooth the top.
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Put in the oven and bake until a cocktail stick comes out clean (55-70 min).
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Leave in the tin for 5 minutes, then turn out onto a wire rack and leave until completely cold.
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Add the juice from one of the limes to the sifted icing sugar and mix well together: you need a thick but pourable icing, so add some of the juice from the second lime if necessary.
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Pour the icing over the cake, letting it run down the sides.
Leave to set a few minutes before sprinkling over coconut shavings and reserved lime zest.
Recipe Notes
Cake will keep for 4 days in an airtight container.
ENJOYED THIS RECIPE? YOU MAY LIKE THESE
I am looking forward to try your coconut and lime cake. I have the ingredients except the coconut milk but I have three small tins of coconut cream. Can I add whole milk to them to make coconut milk? If so to what proportions please?
Kindest Regards
Carol.
Hi Carol,
It’s not something I’ve done, but I believe you usually turn coconut cream into coconut milk by adding WATER rather than milk.
As you only need a small amount for this recipe, I’d start with 1 tablespoon of coconut cream and then gradually add water a little at a time, stirring or whisking as you go. If it doesn’t seem coconutty enough, then start adding more coconut cream until you get the right consistency. Switch between adding coconut cream and water until it seems right.
I’d love to hear how you get on, so do let me know!
A delicious cake. I followed the recipie to the letter including the coconut cream. Would make an excellent dessert with the addition of double cream or ice cream.
Regards Carol.
Glad to hear you enjoyed the cake, Carol!
Double cream or ice cream as well? I like your thinking 😋
Many thanks for taking the time to give your feedback and rate the recipe.