Coconut Lime Cake Recipe

Name: Coconut Lime Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 None limes, 3 zested and juiced; 125 g butter; 180 g caster sugar + 1 tbsp; 1/2 tsp vanilla extract; 2 None medium eggs; 300 g plain flour; 2 tsp baking powder; 150 g full fat yoghurt; 200 g cream cheese; 50 g icing sugar; 4 tbsp coconut flakes

Servings: persons

4 None limes, 3 zested and juiced
125 g butter
180 g caster sugar + 1 tbsp
1/2 tsp vanilla extract
2 None medium eggs
300 g plain flour
2 tsp baking powder
150 g full fat yoghurt
200 g cream cheese
50 g icing sugar
4 tbsp coconut flakes

1
Preheat the oven to 325u00b0F. Grease and flour a 4 1/2 x 8 1/2 loaf pan. Cream the butter and 1 cup sugar with the vanilla extract. Stir in the eggs, 1 at a time, then mix in the yogurt. Sift the flour with the baking powder, add 2 tbsp coconut flakes then fold into the mixture. Finally, add the lime juice and two-thirds of the zest and stir until just combined. Transfer to the cake pan and smooth the top. Bake on the bottom rack of the oven for about 50 mins. Remove from the oven, run a knife around the edges then let cool in the pan for around 20 mins. Remove from the pan and allow to cool completely.
2
To candy the limes, bring 1 tbsp water and 1 tbsp sugar to a boil. Add the sliced limes, boil briefly, then remove and allow to cool on a plate.
3
To make the frosting, mix the cream cheese with the remaining lime zest and the powdered sugar. Stir in the remaining coconut flakes then spread the mixture over the top of the cake. Decorate with the candied lime slices and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 None limes, 3 zested and juiced, 125 g butter, 180 g caster sugar + 1 tbsp, 1/2 tsp vanilla extract, and more.

Yes, Coconut Lime Cake 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.

Coconut Lime Cake

How did you like this recipe?

Frequently Asked Questions