Coconut & lime cake

Coconut & lime cake

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(20 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
Get a taste of the tropical with this creamy coconut and lime sponge cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal670
  • fat48g
  • saturates34g
  • carbs54g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.9g
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Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g block of creamed coconut

For the frosting

  • zest and juice of 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted
  • tbsp Malibu (optional)
  • 100g toasted desiccated coconut

Method

  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.

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Comments (32)

bekah_p's picture
5

I made this cake for my mums birthday and it went down a treat. The cake turned out light and fluffy, had no problems with the icing splitting but I did add more icing sugar to sweeten/ stiffen the buttercream. Also before assembling the cake I chilled the buttercream for 20 mins as it was a little runny. I don't like coconut but I enjoyed this cake!

Lazyboy76's picture
2.5

So I made the cake & it turned out well. When it came to the icing well thats another matter, the icing came out very runny so I put it in the fridge to firm up. Once it was nicely chilled I gave it a stir and applied to the cake at which point it had started to separate and melt. The icing is a disaster I think the mixture needs more icing sugar less lime juice as I think the acidity separates the butter. I will say the flavours are good though, I will try again!

loublou1972's picture
5

This is probably the most delicious cake I have ever made. If followed correctly the results are perfect, including the frosting which is absolutely delicious.

jennalharris's picture

Really enjoyed making this cake, lovely taste and texture, enjoyed the zing from the lime!
Didn't have any problems with the icing, I didn't think there was going to be enough at first but there was actually the perfect amount!

steph_foster's picture

I was disappointed with this cake :( the sponge does turn out soft, but I just didn't think the taste worked well - the icing definitely didn't hit the spot, I think trying normal butter cream would make it better.

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!

lindsey.fletcher1@btinternet.com'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
4

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
5

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
5

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
http://bumblebakery.blogspot.co.uk/

karenhinks's picture
5

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

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