Coconut and Lime Cake

This coconut and lime cake is wonderfully moist, zesty, and full of tropical flavors. I love the balance between the richness of coconut and the brightness of lime, making it perfect for celebrations or an indulgent afternoon treat.

Why You’ll Love This Recipe

I like how this cake brings together three delicious elements: a fluffy coconut sponge, a tangy homemade lime curd, and a creamy coconut buttercream. I find the combination refreshing yet comforting. I also enjoy how beautiful the cake looks when topped with toasted coconut and edible flowers, making it just as stunning as it is delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake:
300g unsalted butter
300g caster sugar
300g plain four
2 1/2 tsp baking powder
4 large eggs
2 tsp vanilla extract
125ml coconut milk (canned)
100g desiccated coconut

Lime Curd:
150g caster sugar
60g unsalted butter
Juice of 3 limes
Zest of 1 lime
2 large eggs (beaten)

Buttercream:
150g butter
300g icing sugar
3 tbsp coconut milk (canned)
1 tsp vanilla extract

To assemble:
75g desiccated coconut (lightly toasted)
Edible flowers

Directions

1. I start by preheating my oven to 180°C (350°F) and lining two 8-inch round cake tins with parchment paper.
2. To make the cake, I cream the butter and sugar together until pale and fluffy.
3. I beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. I sift the flour and baking powder together, then fold them into the mixture alternately with the coconut milk.
5. I stir in the desiccated coconut until everything is well combined.
6. I divide the batter evenly between the tins and bake for 25–30 minutes, or until a skewer comes out clean. I let the cakes cool completely.
7. For the lime curd, I place the sugar, butter, lime juice, and zest into a heatproof bowl set over simmering water. I stir until the butter has melted.
8. I whisk in the beaten eggs and cook gently, stirring constantly, until the curd thickens enough to coat the back of a spoon. I let it cool before using.
9. For the buttercream, I beat the butter until soft, then gradually add icing sugar. I mix in the coconut milk and vanilla extract until smooth and fluffy.
10. To assemble, I place one cake layer on a serving plate, spread with lime curd, and top with the second cake.
11. I frost the cake with buttercream, then sprinkle with toasted coconut and decorate with edible flowers.

Servings and Timing

This recipe makes about 12 slices. I usually spend around 30 minutes preparing the cake and fillings, plus 25–30 minutes baking time and additional time for cooling and decorating.

Variations

I sometimes add a handful of chopped white chocolate to the cake batter for extra sweetness. If I want more tang, I add extra lime zest into the buttercream. For a lighter version, I reduce the buttercream and simply dust the cake with icing sugar before serving.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, I let it sit at room temperature for about 30 minutes before serving so the buttercream softens. The cake can also be frozen (without the buttercream and decorations) for up to 2 months.

FAQs

Can I use fresh coconut instead of desiccated coconut?

Yes, I can use fresh coconut, but I make sure it’s finely grated and well-drained before adding it to the batter.

Can I make the lime curd in advance?

Yes, I often make it a few days ahead and store it in the fridge in a sealed jar.

What size cake tins should I use?

I like to use two 8-inch (20cm) round tins for even layers.

Can I replace the coconut milk with regular milk?

I can, but I prefer coconut milk since it enhances the tropical flavor.

How do I stop my curd from scrambling?

I keep the heat low and stir constantly to avoid curdling. If lumps appear, I pass it through a sieve.

Can I use store-bought lime curd?

Yes, if I’m short on time, store-bought curd works fine, but I find homemade has a fresher taste.

Can I make this cake gluten-free?

Yes, I can substitute the plain flour with a good-quality gluten-free flour blend.

How do I toast the coconut?

I spread it on a baking tray and bake at 160°C (320°F) for about 5 minutes, stirring once, until golden.

Can I make cupcakes instead of a whole cake?

Yes, I divide the batter into cupcake cases and bake for 18–20 minutes.

How do I get smooth buttercream?

I sift the icing sugar before mixing and beat the buttercream for a few minutes until light and fluffy.

Conclusion

This coconut and lime cake is a beautiful balance of sweet, zesty, and tropical flavors. I love how the lime curd adds brightness, while the buttercream keeps it indulgent and creamy. It’s one of my favorite cakes to make when I want something both refreshing and elegant.

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