When I posted my ridiculous salted caramel spiced carrot cake, a friend of mine who can’t eat chocolate let me know that she was always looking for sweet, chocolate-free treats. So I promised her I’d post my lime and coconut cake – it is something I’ve made loads of times but on this occasion, I actually made notes on how to adjust it from a bog standard plain vanilla cake.

The lime and coconut cake dials back the butter because it features a generous hit of coconut milk and the juice of a lime, along with my old favourite, desiccated coconut, for extra texture. The result is a fluffy texture that is, dare I say it, moist.

For the frosting, a boring butter cream frosting is elevated by a coconut milk and a little more lime juice – it’s perfectly fine to use bottled lime juice, especially if you’ve only got one lime in the house and its juice has already gone into cake batter. Indeed, I sang the praises of bottled lemon and lime juice earlier this month in a post about easy food cheats that nobody should be ashamed to use. And because I hate waste, the first step for this lime and coconut cake is the ceremonial zesting of the lime for a pretty green finishing touch.

As I cooked this cake, my husband said the house smelled like cocktails, particularly mojitos by the pool on holiday. While it’s nigh-on impossible to go on holiday to somewhere warm and European at the moment, if I can bake a lime and coconut cake and be briefly transported to good times in Spain, Greece and Cyprus, that is surely a Good Thing.

Lime and coconut cake


For the cake

125g butter, room temperature

175g self-raising flour

175g caster sugar

1 tsp baking powder

2 eggs

1 tsp vanilla essence or extract

Juice of one lime or two tablespoons of bottled lime juice (plus the zest for decoration, if you’re using a fresh lime)

125ml coconut milk

125g desiccated coconut


For the frosting

100g butter, room temperature

1/2 tsp vanilla essence or extract

2-3 tablespoons coconut milk

325g icing sugar

Desiccated coconut and lime zest to decorate


  1. First, zest the lime if you’re using a fresh lime. Set the zest aside in a clean bowl for decorating at the end.
  2. Preheat the oven to 180C and grease a cake tin. This recipe can also be used to make approximately 12 cupcakes.
  3. Put all cake ingredients into a large mixing bowl and mix with an electric mixer or a wooden spoon until all ingredients are well-combined. The only bumps should be the desiccated coconut.
  4. Pour the cake batter into the prepared tin and bake for 40-50 minutes.
  5. When the cake is golden-brown on top and a skewer comes out clean after you poke it in the middle, let the cake cool completely before frosting.
  6. To make the frosting, combine all frosting ingredients apart from the coconut milk in a bowl.
  7. Add 2 tablespoons of coconut milk and mix in well. If the texture is too thick for your liking, mix the third tablespoon of coconut milk through.
  8. Spread the frosting on the cooled cake with a table knife or dessert spoon. Sprinkle the lime zest and some desiccated coconut on top to finish.

Leave the first comment