Coconut & lime cake

Coconut & lime cake

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(25 ratings)

Cook: 30 mins


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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    For the cake

    • 200g caster sugar
    • 200g softened butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 eggs, beaten



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

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



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

    • 200g block of creamed coconut

    For the frosting

    • zest and juice of 2 limes



      The same shape, but smaller than…

    • 100g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

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


    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, questions and tips

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    hkeen's picture
    26th Oct, 2019
    Lovely for a change but too much butter cream if you put it everywhere. I made enough for a decent centre filling, then made a little lime icing to drizzle over the top and decorated with lime zest. Cake came out really well just following the recipe.
    19th Mar, 2018
    This is the most scrummy gorgeous cake it is easy to make but the second time round I took the advice of a little bit more icing sugar for the frosting and put it in the fridge for 20 mins ...alot better
    29th Jul, 2017
    I made this for a charity event and it went down a storm. In view of the other comments about the frosting being too runny; I felt microwaving the coconut might make it too oily and slack, so I just added the lime zest to the grated coconut along with just enough lime juice to beat to a lumpy paste, I then made up the buttercream and beat the coconut mixture into it. You can always add a drop more lime juice if needed, but this gave a fairly loose mix anyway. The grated coconut gives a nice bit of texture to the frosting. I didn't bother even trying to ice the sides, just filled the cake and spread the rest on the top. Delish! Steve
    9th May, 2016
    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!
    19th Oct, 2015
    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!
    16th Oct, 2015
    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.
    11th Jun, 2015
    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!
    20th Apr, 2015
    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.
    21st Dec, 2013
    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 !'s picture
    14th Nov, 2013
    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!


    Wande Olaoye Babalola's picture
    Wande Olaoye Ba...
    18th Jun, 2020
    What other cakes are in photograph? Are the recipes on the website?
    lulu_grimes's picture
    21st Jun, 2020
    Hi Wendy, Yes they are, I've pasted the links below. Lulu
    caramelclee's picture
    21st Feb, 2020
    Sponge was nice, although I was surprised how flat the cakes were and how little they rose. I would say my cake was 2/3 of the height of the one pictured here. Agree that there is no need to microwave the lime/creamed coconut frosting mix for 30 seconds. I did 10 seconds and that was enough to avoid it being runny. Texture was fine when mixed with buttercream mixture. In terms of amount of icing, I added about 25% more butter and icing sugar as it didn’t look like it would comfortably cover. Make sure you don’t ice the top before you roll the sides in the desiccated coconut. I made that mistake! Very well received.
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