This Lime Coconut Cake is moist, buttery, and bursting with bright citrus flavor and tropical coconut in every slice. Made with fresh lime zest, shredded coconut, and creamy coconut milk, it’s finished with a tangy lime glaze that takes it completely over the top. Easy to make and perfect for spring, summer, or any time you’re craving something a little tropical!
This coconut lime cake is hands-down one of my favorite ways to bring sunshine into any day, no matter the season! I’ve been perfecting this recipe for years, and I can confidently say it strikes the perfect balance between bright citrus and creamy coconut without being overwhelming.
What I absolutely love about this cake is how it manages to be both elegant enough for special occasions yet simple enough for a weeknight dessert. The coconut milk keeps it incredibly moist, while the lime zest adds that pop of freshness that cuts through the richness beautifully.
If you’re a fan of tropical flavors try my creamy lime bars, lemon poppy seed cookies or lemon blueberry crumb cake.
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Why You Will Love This Coconut Lime Cake
- One-Bowl Wonder: Everything mixes together easily in one bowl - minimal cleanup and maximum flavor!
- Perfectly Balanced Flavors: The lime provides just enough tartness to complement the sweet coconut without overpowering
- Incredibly Moist Texture: Thanks to the coconut milk and proper mixing technique, this cake stays tender for days
Ingredient Notes
- All Purpose Flour: Forms the structure of our cake. I always recommend measuring by weight if possible, but if using cups, spoon the flour in lightly and level off - don’t pack it down.
- Baking Powder and Baking Soda: Work together to give us the perfect rise. Make sure both are fresh (less than 6 months old) for the best results. The combination helps balance the acidity from the lime.
- Eggs: provide structure and richness. I always use room temperature large eggs because they incorporate much more easily into the batter, creating a smoother texture.
- White Sugar: Not only sweetens but also helps create that tender crumb we’re after. The amount here is perfectly balanced with the tartness of the lime.
- Unsalted Butter: Adds richness and helps create a tender crumb. Make sure it’s softened to room temperature for easy creaming.
- Fresh Lime Juice & Zest: This is where the magic happens! Always zest before juicing, and try to get just the green part - the white pith underneath can be bitter.
- Unsweetened Shredded or desiccated Coconut: Gives us that wonderful coconut flavor and a slight textural interest. I prefer using unsweetened but you can use sweetened in a pinch but keep in mind the cake may get a tad too sweet.
- Coconut Milk: Is the secret to this cake’s incredible moistness. Use the canned variety, not the carton kind, and give it a good stir before measuring.
- Confectioners' sugar: Make sure its sifted to prevent any lumps in the glaze.
Substitutions & Variations
- Coconut Lime Bundt Cake: Pour the batter into a greased bundt pan and bake for 45-50 minutes. The presentation is stunning and it’s perfect for entertaining.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser but equally delicious.
- Dairy-Free Option: Replace the butter with solid coconut oil (measured at room temperature) for a completely dairy-free treat that doubles down on coconut flavor.
- Lemon Coconut Twist: Swap the lime zest for lemon zest if that’s what you have on hand. The flavor profile changes but remains absolutely delightful.
- Key Lime Twist: You can use key limes instead of regular limes for a more floral note.
Step By Step Instructions
Here is how to make this coconut lime cake. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with a hand mixer. Preheat your oven to 325°F (160°C) and grease a 8*4 inch loaf pan. I like to line with parchment paper for easy removal.
Infuse sugar with lime: In a small bowl, rub the lime zest into granulated sugar with your fingertips until fragrant and the sugar turns pale green.
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat butter and the lime sugar on medium-high speed for about 3-4 minutes or until the mixture is very light and fluffy.
Add eggs: Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Fold in dry ingredients and coconut milk: Add the dry ingredients to the butter mixture in two additions, alternating with coconut milk, beginning and ending with the dry ingredients. Mix just until incorporated - do not overmix
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Glaze and serve: Drizzle the lime glaze over the completely cooled loaf. Allow the glaze to set for 10-15 minutes
Tips & Tricks For The Best Lime Coconut Cake
- Room temperature ingredients are your friend: Take your eggs, butter, and coconut milk out about an hour before baking. Everything incorporates much more smoothly, resulting in a better texture.
- Don’t overmix once you add the flour: Mix just until you can’t see dry flour anymore. Overmixing develops the gluten too much, leading to a tough, dense cake.
- Zest over the sugar: I like to zest my limes directly over the sugar and rub them together with my fingers. This releases even more lime oils and distributes the flavor beautifully.
- Test for doneness properly: A toothpick should come out with a few moist crumbs, not completely clean. The cake will continue cooking slightly as it cools.
- Let it cool completely before glazing: I know it’s tempting, but warm cake will melt your glaze. Patience pays off with a much prettier final result.
FAQ’S
Absolutely! Use about ¾ cup of freshly grated coconut. Just make sure to squeeze out excess moisture first, or your cake might be too wet.
You can substitute with whole milk or buttermilk, though you’ll lose some of the coconut flavor. The cake will still be delicious, just less coconuty.
Yes! This coconut lime cake actually improves after a day. The flavors meld together beautifully, and the texture becomes even more moist.
This usually happens from overmixing after adding the flour, using ingredients that aren’t at room temperature, or measuring flour incorrectly (too much flour).
Storage & Freezing
- Room Temperature: Store this coconut lime cake covered for up to 3 days. The cake actually gets more moist and flavorful after the first day as the coconut milk continues to work its magic.
- Refrigerator: If you’ve frosted the cake or live in a very humid climate, refrigerate for up to 1 week. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
- Freezer: Wrap unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving or frosting. You can also freeze individual slices wrapped the same way for up to 2 months - perfect for portion control or unexpected guests!
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Recipe
Lime Coconut Loaf Cake
Equipment
- Stand Mixer or Hand mixer
- 8*4 Loaf Pan
Ingredients
- 1 ¼ cups (250g) white granulated sugar
- 2 limes zested
- ½ cup unsalted butter softened to room temperature
- 3 large eggs at room temperature
- ½ teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup (75g) shredded coconut
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoons salt
- ⅓ cups (~80ml) coconut milk
- 1 cup (120g) confectioners' sugar
- 1-2 tablespoons fresh lime juice
Instructions
- Preheat and prep pan: Preheat your oven to 325°F / 165°C. Butter and flour a 8×4 inch loaf pan and set aside.
- In a small bowl, rub the zest of 2 limes into white sugar with your fingertips until fragrant and the sugar turns pale green. This releases the essential oils and gives the cake maximum lime flavor.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat butter and the lime sugar on medium-high speed for about 3-4 minutes until the mixture is very light and fluffy.
- Add eggs one at a time along with the vanilla extract, beating well after each addition and scraping down the sides of the bowl as needed.
- With the mixer on low speed add the flour, baking soda, baking powder, salt and shredded coconut to the butter mixture in two additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until incorporated - do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and place on a wire rack to cool in the pan for 20-30 minutes. Then remove the cake from the pan and allow it to cool completely before glazing.
- Make the lime glaze: In a small bowl, whisk together confectioners' sugar and fresh lime juice, adding lime juice gradually until you reach a thick but pourable consistency. Add more lime juice to thin or more sugar to thicken.
- Glaze and serve: Drizzle the lime glaze over the completely cooled loaf. Allow the glaze to set for 10-15 minutes before slicing and serving.
Notes
- Butter: Make sure your butter is fully softened to room temperature for the best creaming result. Cold butter won’t cream properly and can cause a dense cake.
- Coconut milk: Use full-fat canned coconut milk for the richest flavor and best texture. Shake the can well before measuring.
- Pan Size: If you are using a 9*5 inch loaf pan then check the cake for doneness around 45 mintutes
- Don’t overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten and will make the cake tough.
- Check early: Ovens vary - start checking at 50 minutes. If the top is browning too quickly, tent loosely with foil.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The glaze may absorb into the cake over time - both equally delicious!
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