Coconut & lime cake

Coconut & lime cake

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

    • 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. While cow…

    • 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 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


    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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    21st May, 2013
    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.
    4th Apr, 2013
    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.
    22nd Oct, 2012
    Just tried this reciep and it turn out well. My whole family loved it . They could tast the coconut . It great.!!!
    13th Oct, 2012
    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
    6th Oct, 2012
    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.
    2nd Oct, 2012
    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.
    21st Aug, 2012
    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
    20th Feb, 2012
    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!
    16th Mar, 2018
    When making as cupcakes do you fill each one half way
    28th Jan, 2012
    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.


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