Lime and coconut cake

Name: Lime and coconut cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Fusion (with influences from tropical and Western cuisines)
Ingredients: 1/2 cup butter (110g); 1 cup sugar (200g); 1 tbsp lime zest (16g); 3 eggs (150g); 1/2 cup dried coconut meat (72g); 1/2 cup all-purpose white wheat flour (60g); 1/3 cup self-raising flour (50g); 1/3 cup greek yogurt (80g); 1/3 cup coconut milk (72g); 1 tbsp lime juice (16g)

Lime and coconut cake combines zesty lime and rich coconut for a refreshing treat. It's a simple bake, perfect for parties or afternoon tea.

10 Dec 2025
Cook time 20 min
Prep time 20 min

Ingredients:

1/2 cup butter
1 cup sugar
1 tbsp lime zest
3 eggs
1/2 cup dried coconut meat
1/2 cup all-purpose white wheat flour
1/3 cup self-raising flour
1/3 cup greek yogurt
1/3 cup coconut milk
1 tbsp lime juice

Lime and coconut cake is a delightful tropical treat that brings together the zestiness of lime and the rich, creamy flavor of coconut. This cake is perfect for any occasion, whether you're bringing it to a party or just enjoying a slice with your afternoon tea. It's sure to be a hit with anyone who loves the refreshing flavor combination of lime and coconut.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or non-stick spray and lightly dusting it with flour. Alternatively, line the pan with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, self-raising flour, and dried coconut meat. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, approximately 3-4 minutes.

4. Add Lime Zest and Eggs: Add the lime zest to the butter and sugar mixture. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

5. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, coconut milk, and lime juice until smooth.

6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the batter, alternating with the Greek yogurt mixture, beginning and ending with the flour mixture. Mix gently after each addition until the ingredients are just incorporated. Do not overmix.

7. Pour Batter into Pan: Pour the batter into the prepared cake pan and spread it evenly with a spatula.

8. Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake begins to pull away from the sides of the pan.

9. Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, transfer the cake from the pan to a wire rack to cool completely.

10. Serve: Once the cake has cooled completely, it’s ready to be served. Optionally, you can dust the top with powdered sugar, garnish with additional lime zest, or add a lime glaze for extra flavor.

Enjoy your delicious lime and coconut cake, a perfect blend of tangy lime and rich coconut flavors. This cake is moist, flavorful, and sure to impress your family and friends. Whether for a special occasion or just a sweet indulgence, this recipe is a winner that will leave everyone asking for seconds. Happy baking!

Lime and coconut cake FAQ:

What size cake pan should I use for this recipe?

Use a 9-inch round cake pan for this Lime and Coconut Cake. Make sure to grease it with butter or non-stick spray and lightly dust it with flour or line it with parchment paper to prevent sticking.

How do I know when the cake is done baking?

Bake the cake for 35-40 minutes. It’s done when a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides of the pan.

Can I substitute Greek yogurt with another ingredient?

Yes, you can substitute Greek yogurt with sour cream or buttermilk for similar moisture and acidity in the recipe. If you're looking for a dairy-free option, consider using coconut yogurt.

How should I store leftover cake?

Store any leftover Lime and Coconut Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.

What can I use instead of dried coconut meat?

If you don't have dried coconut meat, you can use unsweetened shredded coconut as a substitute. Keep the amount the same for a similar texture and coconut flavor in the cake.

Cooking Tips:

- Ensure the butter is at room temperature for easier creaming with sugar.

- Use fresh lime zest and juice for the best flavor.

- Beat the eggs one at a time, to ensure they are well incorporated and the batter remains light and airy.

- Gently fold in the dried coconut meat to avoid deflating the batter.

- Alternate adding the flours and wet ingredients (Greek yogurt and coconut milk) to maintain a smooth batter consistency.

- Preheat the oven to the correct temperature before placing the cake inside for even baking.

- Test the cake for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.

- Let the cake cool completely before serving for the best texture and flavor.

Nutrition Facts

8 Servings
Calories 360kcal
Protein 6g
Carbohydrates 40g
Fiber 1.62g
Sugar 30g
Fat 18g

Lime and coconut cake