Coconut & lime cake

Coconut & lime cake

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(16 ratings)


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Cooking time

Cook: 30 mins

Skill level



Cuts into 10 slices

Get a taste of the tropical with this creamy coconut and lime sponge cake

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

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For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 200g block of creamed coconut

For the frosting

  • zest and juice of 2 limes
  • 100g butter, softened
  • 140g icing sugar, sifted
  • tbsp Malibu (optional)
  • 100g toasted desiccated coconut

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  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  3. For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
  4. Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
  5. Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

Recipe from Good Food magazine, May 2005

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Show comments
chartoni1's picture

I made this cake for my partners birthday and it went down a treat ! Everyone loved it :)
Although i would recommend (roughly) doubling the ingredients for the frosting, i dont feel it is enough to give the cake a decent amount of filling and covering. I did and it was great.
Thanks for this recipe !

saffron9's picture

I really liked this cake. The sponge has a lovely flavour and texture but I agree with others that the icing needs more icing sugar. After adding the initial amount it was far too runny. I mixed in more, a little at time until it was marshmallowy as the recipe suggests. Really delicious!'s picture

In the process of icing this cake at the moment, it has been a total disaster so far. Next time I will leave out the lime juice and at least double the icing sugar as I have had to keep adding more and more to try to get it to firm up a bit. After a lot of effort the coconut is on the side and I now have the icing in the fridge before putting it on the top of the cake so I can get it into soft peaks.
I have to add that the toasted coconut and icing that is now dotted all over my kitchen worktop is delicious!

saschlet's picture
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Couldn't find creamed coconut so used half a small carton of coconut cream and no milk in the cake. The cake needed another 20 mins minimum in the oven, perhaps due to the modified ingredients.

Used the other half of the coconut cream with some Elmlea double light and whipped them up together for the middle, along with some homemade lime curd. This was pretty tasty but needs refrigerating once applied.

Would recommend making this into cupcakes rather than a cake.

nerissaallen86's picture

I used cartons of creamed coconut, which seemed to work well and meant that there was less mess. Also, I forgot that I had left my baking tins at mum's house so made them into cupcakes, which I removed from their cases once cooled and cut in half for icing.

Following peoples' gripes about the icing, I made up a butter icing and then added the creamed coconut, to ensure that the texture wasn't too sloppy. I probably used more icing sugar than recommended and less lime juice to ensure that I had the right consistency. The cakes went down a storm at work and I'd definitely try this recipe again.

stacyodame's picture
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Just tried this reciep and it turn out well. My whole family loved it . They could tast the coconut . It great.!!!

docinho's picture

I made this for a friends birthday and it whipped up a storm! Seriously a special cake, though I'd say miss out the desiccated coconut on the outside

numpty2's picture

Having almost lost the will to live in the effort to get this recipe,when I finally got registered I took time to read all your comments.

Salthewal did you add the lime to the butter without first adding the sugar to beat into butter icing if you did this then the butter would curdle. the icing sugar needs to be enough to block the curdling effect. Also if the weather is hot and humid it can affect icing as can a cake that is still warm. Mixing above ice can help and extra icing sugar in the mix can help too.

vapple78's picture

My children and I made this for their mums birthday. It tastes wonderful and we had great, messy fun making it ... BUT, we couldn't get creamed coconut and had to make do with coconut cream! It's not the same thing. At all. Consequently our butter cream was far too runny. We made do and the cake turned out very well thanks mostly to seven and five year old sponge geniuses. The lime gives a smashing tang that you don't normally get with a sponge cake.

cowen84's picture
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I searched high and low for a block of coconut and failed miserably, but didn't let this deter me, so bought a small can of coconut cream; 80ml went into the sponge mix, along with 60g extra flour, and had a perfectly baked cake after 22min. The house smelt gloriously of coconut mmm. I made a standard buttercream icing, with 100g butter, 250g icing sugar, 2tbsp of coconut cream and the zest of 2 limes, iced the middle of the cake, then the sides, picked it up and rolled it in the toasted coconut, then iced the top. Delicious! A subtle coconut flavour, very moist and lasted for 4 days in a sealed tin.
Check out my baking blog

karenhinks's picture
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This recipe is awesome. I chose to make it as cupcakes and put the frosting on the top. I also added some lime zest to the cake mixture. The cakes were deliciously light and moist. I also had coconut essence in my cupboard so added a couple of teaspoons to the cake mixture for extra flavour.
I took them into work for "cake Friday" they were demolished in minutes! Have passed the recipe on to many others, what better compliment can you get!

jemjams's picture

I made this as a birthday cake for my dad after some success at baking the coffee and walnut cake. Was delicious! Definitely be making this again.

salthewal's picture

I made this into cupcakes and used dessicated coconut instead of creamed coconut - easier and delicious.

The frosting was temperamental though. I'd halved the mix and after adding the juice and zest of only half a lime, the butter had curdled to create a pretty ugly, dribbly frosting. My sketchy 'science' brain tells me that butter and lime juice are not a good combination. This is a shame as the flavour is much nicer and creamier than royal icing.

Does anyone have any suggestions / recommendations?

madamecake's picture

Really yummy cake, very light and fluffy and easy to make. I also did the same as kaird and used a lime sugar syrup to soak the cake. Will definitely be making again.

simbake's picture

Made this today for my aunt's b'day. It tastes sooo lovely. the fresh zingyness of the limes and the soft coconut sponge. Just lovely x

schizofish's picture
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Halved the recipe and my son and me made this into cupcakes. However, we couldn't find any creamed coconut, so mixed some coconut milk and dessicated coconut and used that instead. Lovely moist and coconutty cupcakes - would definitely make again.

armstrong2's picture

HINT to get the coconut on the sides cover the sides first then carefully pick up and roll the cake in the coconut then ice the top

evelynjcooper's picture
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I made this for my husband's birthday cake. It was very tasty and seemed to go down well. After reading the other comments I didn't bother with trying to put desiccated coconut on the sides, instead I mixed some into the icing to give it some extra texture. I also increased the quantity of icing and added a layer of lime curd to the filling.

anji444's picture
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I made this for my brother's birthday cake as he is a coconut (and Malibu) fan. I agree with the other comments - not enough frosting and it was difficult to sprinkle the sides with the dessicated coconut (I ended up flinging it at the sides!). I grated the creamed coconut in my food processor and it made a real mess but overall, a great tasting cake.

jennimh's picture
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Brilliant, my husband loved this cake. I used about 1/4 of icing to sandwhich together - just enough to hold the two layers together and this left loads for the outside of the cake. Its very difficult to put coconut on the side of the cake so I just put it on the top. Very easy recipe and wonderful result!