A wonderful flavor combination in a simple cake that is all about the details: the lime sugar, soft crumb, and powdered sugar frosting with toasted coconut.
A simple cake with an extra boost of flavor
See this gorgeous coconut lime cake with a drippy frosting and lime wedges on top? It might be your next favorite cake for afternoon tea or to snack on with a cup of coffee.
It's bursting with flavor thanks to a few tricks.
Coconut cake is an extremely popular bake, but this one is a tad different. The lime adds an extra fresh note—even brighter than using lemon, if you ask me. It's a truly inspiring combination of flavors.
The lime glaze is the perfect finishing layer that will have you licking your fingers.
We love coconut and citrus and have several recipes to prove it: coconut citrus shortbread, coconut lemon cake and coconut cupcakes with passionfruit.
Steps to make coconut lime cake
Lime coconut
The lime juice is stirred with the coconut an hour before the cake batter is mixed. This will add flavor and moisten the coconut.
Lime sugar
The lime zest is mixed with the sugar. Use your fingertips. You'll smell the oils from the lime releasing.
Cake batter
It's thick and dense.
An offset spatula is a great utensil for spreading it in the cake pan.
Baking
You can use a round or square cake pan with a removable bottom if possible, as it's easier to remove it.
Lime glaze
As in so many other cakes in this blog, we use the reliable powdered sugar glaze.
Of course, the liquid is lime juice.
The cake is finished with some toasted coconut on top of the icing.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Lime juice: don't be tempted to add more juice to the shredded coconut as it will overpower the coconut flavor of the baked cake. Remember more lime will be added to the glaze.
- Plain cake: the glaze is amazing and adds a layer of flavor, but you can also omit it.
- Extra coconut flavor: you might want to enhance it by adding ½ teaspoon of coconut extract.
Related recipes you might like:
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Glazed Coconut Lime Cake
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Ingredients
For the cake:
- ½ teaspoon lime zest
- ¾ cup sugar
- 3 tablespoons lime juice
- 1 cup shredded unsweetened coconut
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup butter, at room temperature
- 3 large eggs, at room temperature
For the icing:
- 1 cup powdered sugar
- 2 tablespoons lime juice
Instructions
For the cake:
- One hour before starting the cake, grate ½ teaspoon lime zest and mix it with ¾ cup sugar using the tip of your fingers so it starts to release oil. This will enhance the lime flavor. Reserve.
- In a small bowl, stir 3 tablespoons lime juice with 1 cup unsweetened coconut. It will not moisten all the coconut, but that's fine. Mix to moisten and let soak for 1 hour. I tried it with more juice so more coconut was moistened, but there was too much lime flavor, and the coconut got a little bit lost.
- Preheat oven to 325ºF (180°C).
- Butter or spray a 9-inch round springform cake pan. Reserve.
- In a large bowl, sift 1 and ¼ cups flour, 2 teaspoons baking powder and ¼ teaspoon salt. Reserve.
- Start beating ¾ cup unsalted butter in a large mixing bowl. Gradually add the lime sugar and beat for 2-3 minutes until creamy and light-colored.
- Add 3 eggs, one at a time, mixing well between each addition.
- Mix in the coconut with lime juice.
- Stir in the flour mixture in 2 parts, beating on low speed until incorporated. Don't overmix it, or the cake will be less fluffy.
- Pour into the prepared pan and bake for 35 to 40 minutes, until a cake tester or toothpick inserted in the center comes out dry.
- Transfer to wire rack, let cool for 15 minutes and remove from the pan. Let cool completely before icing.
For the lime glaze:
- Mix 1 cup powdered sugar in a bowl with 2 tablespoons lime juice until smooth.
- Drizzle the glaze on top, letting it drip to the sides. of
- Top with shredded coconut and lime wedges. Let dry and serve.
- Store covered in plastic wrap or under a cake dome for 2 days at room temperature. Freeze leftovers for longer storage.
Patty Price says
Gorgeous cake! I saw this on Pinterest last week but am just getting around to tracking it down -will go check it out at Lora's site 😉
Elisabeth Foodandthrift says
So here I am on your blog, Paula, after leaving Lora's blog. Did not realize you are the same Paula whose blog I also follow as well. My daughter (Lora) always talks so fondly of you. Glad that you are friends! I simply adore your luscious and gorgeous cake. I must make it soon! xo
Pink Patisserie says
Oh so beautiful! I love cakes like this! WIll go visit and check it out!
Helene Dsouza says
Ah!! that's such a gorgeous looking cake, love th green shade andd the ingredients you used. Off to check out the full recipe at Lora's. =)
laurasmess.me says
Beautiful, beautiful cake Paula! I love the fact that you've got so much delicious lime goodness in that glossy glaze! I'm heading over to Cake Duchess to see your full recipe right now! xx
Nancy @ gottagetbaked says
Mmmm....coconut....lime....glaze....I'm drooling over here! Going to check out your guest post right now.
DessertForTwo says
YUM! Heading over!
mireia badia says
Great recipe, sounds delicious!!
yummychunklet says
Great guest post! Love that glaze!
Pam says
What a great cake, it looks delicious! I like your blog and I'm off to Lora's.