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Coconut Lime Cake

A bright and tropical coconut lime cake that's moist and tender, perfect for any occasion with an easy lime glaze on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Gluten-free flour can be used as a substitute.
  • 2 tsp Baking powder Helps the cake rise.
  • 1 pinch Salt Enhances flavors.
  • 1 cup Unsweetened shredded coconut Adds texture and rich flavor; sweetened can be used if needed.
  • 3/4 cup Sugar Adjust to taste or use coconut sugar for a deeper flavor.
  • 3 large Eggs Can substitute with flax eggs or aquafaba for vegan option.
  • 1 cup Coconut milk Can also use regular milk.
  • 2 tbsp Lime zest Fresh zest is best.
  • 1/4 cup Lime juice Adds freshness.
  • 1 tsp Vanilla extract Enhances flavor.
For the Glaze
  • 1 cup Powdered sugar For a smooth and light glaze.
  • 2 tbsp Lime juice Mix until smooth for the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, salt, and shredded coconut.
  3. In a separate bowl, beat the sugar and softened butter until fluffy. Add the eggs one by one, mixing well after each.
  4. Pour in the coconut milk, lime zest, lime juice, and vanilla extract. Mix until combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Don’t overmix!
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. For the glaze, mix powdered sugar with lime juice until smooth and drizzle over the cooled cake.

Notes

Don’t overmix the batter to ensure a light and fluffy cake. Store leftovers in an airtight container in the fridge for up to 5 days. The cake can be frozen (without glaze) for up to 3 months; wrap tightly in plastic wrap and foil before freezing.