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Moist, zesty Coconut and Lime Cake with cream cheese icing. A tropical layer cake you’ll want to bake again and again.
A zesty, creamy Coconut Lime Cake that’s perfect for summer. Three layers of tropical flavor everyone will love.
This Coconut and Lime Cake is a tropical twist on a classic sponge, with a moist, fluffy texture and a tangy lime cream cheese icing. It’s perfect for summer gatherings or any time you want a fresh, zesty dessert.
Why You’ll Love This Coconut and Lime Cake:
- Perfect for birthdays, teas, or weekend treats
- Light and airy sponge that melts in your mouth
- Tangy lime offsets the sweet coconut beautifully
- Creamy, zesty icing that’s not too heavy
- Easy to bake in three layers for an impressive look
Surprise your taste buds with Coconut and Lime Cake. The creamy icing and soft sponge create the ultimate tropical dessert experience.
Print
Coconut and Lime Cake
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Tropical Coconut Lime Cake with zesty frosting is a weekend must that brings flavor and fun to any table
Ingredients
Sponge:
- 340g softened butter
- 375g caster sugar
- 6 large eggs, lightly beaten
- 340g self-raising flour
- 1/3 tsp baking powder
- 110g desiccated coconut
- Juice and zest of 4 1/2 limes
- A few tablespoons of milk (optional, if the batter feels too thick)
Coconut and Lime Icing:
- 200g butter, softened
- 250g cream cheese
- 3 tbsp desiccated coconut
- 1/2 tsp vanilla essence
- 400g icing sugar
- Zest and juice of 2 limes
Decorate:
- 80g toasted coconut
- Zest of 2 limes
Instructions
- Preheat your oven to 170°C/338°F (fan-forced if you’ve got it)
- If you do not have a fan-forced oven, add 20° to the 170°C/338°F for a regular oven.
- Lightly grease and line three 20cm cake tins.
- For the sponge, beat butter and sugar until pale and fluffy.
- Slowly add the eggs, mixing well after each addition.
- Sift the flour and baking powder, and fold them into the mix along with the coconut.
- If it feels thick, add a few spoons of milk.
- Fold in lime juice and zest. Make sure to zest before juicing limes to avoid losing flavor
- Divide the batter evenly among the tins and bake for about 20 minutes, or until springy to the touch.
- Cool slightly, then turn out onto wire racks to cool completely.
- Note: Baking time may vary depending on oven type; check by touch or skewer test.
- For the icing, beat butter, cream cheese, coconut, and vanilla until smooth.
- Gradually add icing sugar, then fold in lime juice and zest.
- Add a splash of milk if too stiff for spreading smoothly
Assemble the cake: spread icing on the base layer, top with the second layer, repeat, and cover the whole cake. Smooth with a palette knife.
Toasted coconut: toast lightly to avoid burnt edges; adds flavor and crunch. Press toasted coconut onto the sides and sprinkle lime zest on top. Serve and enjoy!
Notes
Prepared, tried, and tested by Priscilla
Layered Coconut Lime Cake is a simple yet impressive treat.
Coconut and Lime Cake combines moist, soft sponge with zesty lime cream cheese icing for the perfect tropical treat. Each bite is sweet, tangy, and utterly satisfying, making it ideal for weekend baking or special gatherings. The layers and creamy frosting make it fun to share and impossible not to enjoy immediately.
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