Coconut & lime cake

Coconut & lime cake

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(22 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

      Butter

      butt-err

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

    • 4 eggs, beaten
      Eggs

      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

      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

      Lime

      ly-m

      The same shape, but smaller than…

    • 100g butter, softened
      Butter

      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, questions and tips

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    salthewal
    23rd Jan, 2012
    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
    17th Oct, 2011
    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
    8th Oct, 2011
    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
    17th Jul, 2011
    4.05
    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
    11th May, 2011
    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
    27th Mar, 2011
    4.05
    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
    anji444
    14th Nov, 2010
    3.05
    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
    10th Oct, 2010
    5.05
    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!
    nanajan
    22nd Apr, 2010
    4.05
    YOU MUST MAKE THIS CAKE, A REAL TREAT FOR TEA TIME, YOU WILL NOT BE DISAPPOINTED I RATE THIS YUMMY CAKE 5
    jimnkatie
    8th Nov, 2009
    5.05
    A really popular cake. I've made a few changes: 1) I bake it in one 23cm tin - takes about 40 mins to bake. 2) I don't add the lime juice to the topping - instead I heat it with 120g of sugar, make holes in the warm cake and our over the lime syrup. 3) I only use about 20g dessicated cocnut - and I toast it myself in a dry non-stick frying pan (shaking often and keeping a close eye as it turns very quickly).

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