Coconut Cake with Lime Cream Cheese Frosting Recipe

Name: Coconut Cake with Lime Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned coconut milk; 1 1/2 cups maple syrup; 1/2 cup coconut oil, melted; 2 Tbs. cornstarch dissolved in 2 Tbs. water; 2 tsp. vanilla extract; 1 1/4 cups all-purpose flour; 1 1/4 cups whole-wheat pastry flour; 1 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 2 cups toasted coconut, optional; 1 1/2 lb. cream cheese or vegan cream cheese, at room temperature; 3/4 cup maple syrup; ⅓ cup lime juice; 1 1/2 Tbs. grated lime zest; 1 tsp. vanilla extract

Servings: persons

1 cup canned coconut milk
1 1/2 cups maple syrup
1/2 cup coconut oil, melted
2 Tbs. cornstarch dissolved in 2 Tbs. water
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups toasted coconut, optional
1 1/2 lb. cream cheese or vegan cream cheese, at room temperature
3/4 cup maple syrup
⅓ cup lime juice
1 1/2 Tbs. grated lime zest
1 tsp. vanilla extract

1
To make Cake: preheat oven to 350F, and coat two 9-inch round cake pans with cooking spray.
2
Whisk together coconut milk, maple syrup, coconut oil, cornstarch mixture, and vanilla in medium bowl.
3
Sift together flours, baking powder, baking soda, and salt in large bowl.
4
Slowly whisk wet ingredients into dry ingredients.
5
Whisk in 1 cup boiling water.
6
Divide batter evenly between prepared pans, and bake 40 to 45 minutes, or until knife inserted in center comes out clean.
7
Cool completely.
8
To make Frosting: blend all ingredients in food processor until smooth.
9
To assemble: Place 1 Cake layer on serving plate, and spread with 1/2 cup Frosting.
10
Top with second Cake layer, and frost top and sides.
11
Coat top and sides with toasted coconut, if using.

1722

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup canned coconut milk, 1 1/2 cups maple syrup, 1/2 cup coconut oil, melted, 2 Tbs. cornstarch dissolved in 2 Tbs. water, and more.

Yes, Coconut Cake with Lime Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cake with Lime Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions