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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    11th Feb, 2009
    BRILLIANT! I baked this for my Dad's 60th and everyone enjoyed it! The icing went on perfectly, however I didn't manage to get the coconut on the sides just sprinkled it on top. But very tasty! The creamed coconut was, I would agree, interesting to work with (quite slippery)! Will use the food processor next time rather than my grater! But was yummy and well worth it!
    23rd Dec, 2008
    This is the best coconut cake I've ever tasted!!! The icing was just about enough, would make 1/3 more than in recipe. It's a bit fiddly to put on, but fun and worth the effort.
    6th Sep, 2008
    Everybody loved this but I found the icing difficult. I found it was enough but it kept slipping off the cake until I 'rested' it for a few minutes. I don't think I beat it enough. The creamed coconut was interesting to work with.
    4th Jun, 2008
    the icing quantity wasn't really enough, it was hard to cover up the side without icing falling all over the place, but the sponge is delicious!
    12th Feb, 2008
    Great tasty receipe, not too overpowering with the lime. Far too much desciated coconut in the receipe that you can actually get to stick to the sides!


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