This recipe for lime and coconut cake is super simple and requires only a couple of basic ingredients. It is perfect for beginners and vegetarians.
If you like refreshing desserts bursting with lime flavor and a hint of coconut you need to check out the below recipe. This cake will be a great addition to your Spring and Easter baking list.
If baking is new to you, take it easy and just trust this easy recipe. Follow few easy steps and you will enjoy a delicious slice of lime and coconut cake in to time.
STEPS:
As you can see this recipe is so simple that you ca not mess it up.
TIPS:
The texture of this cake is very light and fluffy, it has a nice big crumb. Lime drizzle on top creates a lovely sugary crust.
When it comes to flavor, it is bold but balance. Lime flavor definitely shines through and it is tangy and so refreshing. Coconut adds sweetness and nuttiness to the game and together with lime create this wonderful tropical flavor mix.
Store this cake at room temperature in an air-tight container for up to a week.
You can also freeze this cake, just slice it and place small pieces of parchment paper in between. Then place slices of this lime and coconut cake in a freezer-friendly bag and freeze for up to 3 months.
If you are looking for more desserts with coconut, I can recommend you the following:
Strawberry buns with coconut custard
Passion fruit and coconut cheesecake
You can find all my recipes for coconut desserts here on my blog.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source - my own.
Enjoy!
This is a paradise in a cake form. Nutty coconut and refreshing lime make a wonderful flavor mix. This cake is light and fluffy and is an excellent idea to make for Easter, garden party or any time you want to eat a lovely citrusy dessert.
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
Prepare a loaf cake tin 22 cm x 11 cm (8.6 inches x 4.3 inches). Grease it and line it with baking paper.
Preheat the oven to 160C (320 F).
Prepare 2 small bowls or plates. Zest limes into one bowl and add juice to the second bowl.
Cream together butter and sugar until light and fluffy, for about 4 minutes.
Add eggs one by one, making sure you mix the batter for 30 seconds after adding each egg.
Add flour, baking powder and desiccated coconut. Mix for a minute.
Add 1/3 of lime juice and lime zest to the batter. leave the rest to add on top.
Spoon the mixture into the cake tin and bake for about 50 min to 1 hour or until the skewer comes out clean.
Let it cool for 15 min, remove it from the tin and place cake on a cooling rack.
When the cake cools down, brush half of the remaining lime juice on the top of the cake. It will make the cake more limey and moist.
Add icing sugar to the remaining lime juice and lime zest. Stir it until you receive a smooth consistency and drizzle over the cake.
Sprinkle some coconut on top (optional).