This easy to make Coconut Lime Cake is super soft with incredible flavour and texture. Topped with a simple lime glaze and toasted shredded coconut, it makes an amazing bake.
This is such a great combination of flavours, the tangy lime with toasted coconut, you are going to love this tropical deliciousness.
The recipe makes an 8 inch/20cm single layer cake, frosted with a lime-flavoured glaze. This is an incredibly easy recipe creating an impressive dessert.
CAN I USE LEMONS INSTEAD OF LIME
Yes, you can, however, there is going to be a slight difference in the taste of the cake. Lemons are actually sweeter than limes, which have a more bitter taste.
Limes also have a more tangy and sharp taste compared to that of lemons. The soft and tender texture of the cake will remain the same whether you use lemons or limes.
USING BUTTERMILK IN THE RECIPE
It’s no secret that I love using buttermilk in my baking. Besides adding a more tangy depth to this cake, it also contributes to the amazing softness and tender texture of this coconut lime cake.
If you do not have buttermilk, then just make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 cup of milk. Stir the mixture well, then set aside for 5-10 minutes before using in the recipe.
HOW TO TOAST SHREDDED COCONUT
Place your coconut flakes in a pan and stir over low-medium heat, stirring the coconut often.
Once the coconut is lightly browned, remove the pan from the heat and spread the toasted coconut on a plate to cool completely.
Be sure not to overcook or burn the coconut or you will lose the nutty flavour
MAKING THE COCONUT LIME CAKE
Start by toasting the shredded coconut in a pan. Keep aside and allow to cool.
Grease an 8-inch/20cm round cake pan and line with parchment/baking paper.
Put the butter and sugar into a mixing bowl and cream it together until it is light and fluffy. Beat in the buttermilk and mix until combined.
Sift in the flour and gently fold in using a metal spoon.
Fold in the toasted desiccated coconut, grated lime rind, and lime juice.
Spoon the mixture into the prepared tin and level the surface.
Bake until golden and firm to the touch for 30 to 35 minutes in a preheated oven of 325°F/160°C. A toothpick or metal skewer inserted should come out clean without any batter clinging to it.
If you find that the top of the cake is browning too quickly before it has been baked then cover the pan loosely with foil, shiny side up. Do not let the foil touch the batter. It should be slightly domed.
Leave the baked cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
MAKING THE LIME GLAZE
To make the glaze, sift the powdered/icing sugar into a bowl. Stir in the lime rind and juice and whisk to make a thick smooth glaze.
If you feel that the glaze is too thick, then just add in a few drops of water. Add it in slowly, 1/2 a teaspoon at a time, and stir until it reaches the consistency you prefer.
Spoon the glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle the toasted coconut over the glaze and allow it to set
If you like this recipe, be sure to check out my other amazing cakes and dessert recipes
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- ¾ cup/ 180g butter
- ¾ cup/150g sugar
- ¾ cup/ 180ml buttermilk SEE NOTE 1
- 1 ¼ cup / 150g cake or all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ cup/ 75g toasted desiccated/shredded coconut SEE NOTE 2
- Grated rind and juice of 1 lime
- 1 ¾ cup/ 175g powdered/ icing sugar
- Grated rind and juice of 1 lime
- ¼ cup/ 25g toasted desiccated/shredded coconut
-
Start by toasting the shredded coconut in a pan. Keep aside and allow to cool.
-
Grease an 8-inch/20cm round cake pan and line with parchment/baking paper.
-
Put the butter and sugar into a mixing bowl and cream it together until it is light and fluffy. Beat in the buttermilk and mix until combined.
-
Sift in the flour and gently fold in using a metal spoon. Fold in toasted desiccated coconut, grated lime rind, and lime juice.
-
Spoon the mixture into prepared tin and level the surface. Bake until golden and firm to the touch for 30 to 35 minutes in a preheated oven of 325°F/160° SEE NOTE 3
-
A toothpick or metal skewer inserted should come out clean without any batter clinging to it.
-
Leave the baked cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
-
To make the glaze, sift the powdered/icing sugar into a bowl. Stir in the lime rind and juice and whisk to make a thick smooth glaze. If you feel that the glaze is too thick, then just add in a few drops of water. Add it in slowly, 1/2 a teaspoon at a time, and stir until it reaches the consistency you prefer.
-
Spoon glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle the toasted coconut over the glaze and allow it to set.
- If you do not have buttermilk, then just make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 cup of milk. Stir the mixture well, then set aside for 5-10 minutes before using in the recipe.
- Place your coconut flakes in a pan and stir over low-medium heat, stirring the coconut often. Once the coconut is lightly browned, remove the pan from the heat and spread the toasted coconut on a plate to cool completely. Be sure not to overcook or burn the coconut or you will lose the nutty flavor. 3.
- If you find that the top of the cake is browning too quickly before it has been baked then cover the pan loosely with foil, shiny side up. Do not let the foil touch the batter. It should be slightly domed over the cake tin.
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