Lime and Coconut Cake

This light and fluffy Lime and Coconut Cake has a delicate crumb, is super moist and full of zingy lime and earthy coconut flavour.

Lime and Coconut Cake

What makes this lime and coconut cake so special is  that the lime flavour is so pronounced because the zest is beaten in with the butter and sugar. The oils from the lime infuse straight into the sugar at the very beginning of the cake making it the most delicious cake ever. The cake is also very moist with the addition of coconut milk. It is so good!

How to make Lime and Coconut Cake

Grease and line a loaf tin - around  9 x 5 inch.

Preheat oven to Gas Mark 4 /180C.

Beat butter, sugar together for 5 - 6 minutes. Grate the zest directly into the bowl and  beat for 1 minute.

Add Coconut Milk and beat for a further 2 minutes.

Add Eggs one by one fully incorporating before adding the next one.

Fold in Flour, desiccated Coconut and salt.

Scrape mixture into tin.

Bake for 45 - 50 minutes or until a skewer inserted into the middle comes out clean.

Cool for 10 minutes before removing to a wire rack.

Whilst the cake is baking, make a drizzle by combining Caster Sugar and Lime Juice and Zest in a bowl and mixing together.

Poke holes all over the cake and drizzle over whilst still hot.

Optional Icing - Combine Icing Sugar with Lime Juice in a bowl. Once the cake has cooled, add Icing and top with toasted coconut. 

Flavour Variations

You can play around with the flavours as much as you like. 

Here are a few suggestions:

• Add some Pineapple Juice into the drizzle and icing in place of the Lime Juice.
• Add some Cardamom or zesty ground Coriander seeds to the batter.
• Replace the Coconut Milk with Buttermilk or some Pineapple Juice or Orange Juice.
• Add chocolate chips, raisins or nuts to the batter. 
• Use coconut milk as part of the icing to decorate.

Make Ahead

This cake can be made ahead and keeps well at room temperature in an airtight container for up to 4 days.

Freezer Instructions

This is a freezer friendly cake and freezes well in slices or as it is, wrapped twice in cling film and then placed in an airtight container or ziplock bag for up to months. 

More Loaf Cakes:

Pistachio Loaf Cake

Apple Loaf Cake

Victoria Sandwich Loaf

Orange Drizzle Cake

**If you make this cake, please rate/comment/dm us. We love to hear from you. Thank you - Safira x

5 from 1 vote

Print

Lime and Coconut Cake

This light and fluffy Lime and Coconut Cake has a delicate crumb, is super moist and full of zingy lime and earthy coconut flavour.

Course Baking/Dessert

Cuisine british

Keyword Coconut Cake, Lime and Coconut cake, Lime Cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12

Calories 410 kcal

Author Safira

Ingredients

Cake

• 125 g Unsalted Butter Softened
• 225 g Caster Sugar
• 2 Limes Zest only
• 200 g Coconut Milk
• 3 Eggs
• 240 g Self Raising Flour
• 40 g Dessicated Coconut
• Pinch Salt

Drizzle

• 80 g Caster Sugar
• 2 Limes Zest and Juice

Icing

• 225 g Icing Sugar Sieved
• 2 Limes Juice only
• 3 tbsp Dessicated Coconut Lightly roasted in a dry pan

Instructions

1. Grease and line a loaf tin (around 9 x 5 inch). Preheat oven to Gas Mark 4 /180C.

2. Beat butter, sugar together for 5 - 6 minutes. Grate the zest directly into the bowl and  beat for 1 minute.

3. Add Coconut Milk and beat for a further 2 minutes.

4. Add Eggs one by one fully incorporating before adding the next one.

5. Fold in Flour, desiccated Coconut and salt.

6. Scrape mixture into tin. Bake for 45 - 50 minutes or until a skewer inserted into the middle comes out clean. Cool for 10 minutes before removing to a wire rack.

7. Whilst the cake is baking, make a drizzle by combining Caster Sugar and Lime Juice and Zest in a bowl and mixing together.

8. Poke holes all over the cake whilsy still hot and drizzle over.

9. Optional Icing - Combine Icing Sugar with Lime Juice in a bowl. Once the cake has cooled, add Icing and top with toasted coconut. 

Recipe Notes

Flavour Variations

You can play around with the flavours as much as you like. 

Here are a few suggestions:

• Add some Pineapple Juice into the drizzle and icing in place of the Lime Juice.
• Add some Cardamom or zesty ground Coriander seeds to the batter.
• Replace the Coconut Milk with Buttermilk or some Pineapple Juice or Orange Juice.
• Add chocolate chips, raisins or nuts to the batter. 
• Use coconut milk as part of the icing to decorate.

Make Ahead

This cake can be made ahead and keeps well at room temperature in an airtight container for up to 4 days.

Freezer Instructions

This is a freezer friendly cake and freezes well in slices or as it is, wrapped twice in cling film and then placed in an airtight container or ziplock bag for up to months. 

 

Nutrition Facts

Lime and Coconut Cake

Amount Per Serving

Calories 410 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 12g75%

Cholesterol 63mg21%

Sodium 22mg1%

Potassium 132mg4%

Carbohydrates 64g21%

Fiber 2g8%

Sugar 45g50%

Protein 5g10%

Vitamin A 336IU7%

Vitamin C 10mg12%

Calcium 27mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.