You’ll love this Coconut Lime Cake! This citrusy loaf is a slice of paradise, boasting a moist and tender texture that will transport you straight to the shores of a tropical beach. If you're a fan of the irresistible blend of lime and coconut, this cake is a dream come true. Say goodbye to ordinary desserts and indulge in tropical heaven.
We love desserts with citrusy notes, from our lemon poppyseed bread, carrot cookies with orange icing to sweet lemon blueberry bread they are all worth a try!
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Why You'll Love This Cake
- Perfect Flavor Pairing - This cake is a variation of a popular key lime pound cake with the addition of coconut. Lime and coconut are a perfect balance of sweet and citrus flavors. And this bread brings out the best of both.
- Moist and Delicious - Say goodbye to dry cakes! This key lime cake is incredibly moist, thanks to the addition of buttermilk. You won't waste your time or calories on a lackluster dessert when you can enjoy this delightfully soft and flavorful treat.
- Versatile Options - You have the freedom to choose from a variety of frostings and glazes for this bread, such as strawberry, lime, orange, lemon, brown butter cream cheese, champagne, or chocolate buttercream. The possibilities for customization are endless, making this coconut cake a surefire hit for any occasion or dessert preference.
More Fruity Cakes and Desserts? Try These Next!
If you like this easy lime cake, try our strawberry cake, chewy strawberry cookies, white chocolate raspberry cookies, or jam packed blueberry muffins next.
🛒Ingredients
- Flour - Plain flour or all-purpose flour forms the base of the cake, providing structure and stability.
- Baking Powder - This leavening agent gives the cake its light and fluffy texture by causing it to rise when baked.
- Salt - A small amount of salt is added to balance the flavors and enhance the overall taste of the cake. We like to use sea salt or kosher salt rather than table salt for its pure and natural flavor.
- Coconut - Fine desiccated coconut is incorporated into the cake batter, infusing it with a delightful coconut flavor. You can also sprinkle some coconut flakes on top for added texture and visual appeal. You can use it straight from the packet or you can lightly toast it first for extra coconut flavour. Read below instructions for toasting the coconut.
- Butter - Butter adds richness and moisture to the cake, contributing to its tender crumb. Use unsalted butter or omit the salt if using salted.
- Sugar - For texture and sweetness.
- Eggs - Large eggs are preferred, eggs help to bind the ingredients together and provide structure.
- Fresh Limes - Lime juice and zest are essential for the tangy fresh lime flavor. You can use either regular limes or more flavorful key lime juice. The number of limes needed may vary depending on their size and juiciness, but generally, 2-4 limes will suffice.
- Lime Zest - Lime zest adds a burst of citrusy aroma and complements the coconut flavor. If you're not a fan of lime, you can omit it, but the combination of coconut and lime is highly recommended.
- Desiccated Coconut - Fine desiccated coconut is used in the cake batter. You can use it as is or toast it for additional flavor and texture.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
⏲️ Recommended Equipment
🥣Instructions
Preheat your oven to 350 degrees F.
Grease and flour a 9" by 5" loaf pan or use parchment paper with overhangs (in this case no dusting with flour is required), and set it aside.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and coconut.
In another bowl, cream the butter on medium speed with an electric hand mixer for about 30 seconds. Or you can use a stand mixer for this.
In a separate bowl, combine the sugar and lime zest, and muddle them together until the lime zest releases its juices and incorporates well with the sugar.
Add this mixture and vanilla extract to the creamed butter and beat until fluffy.
Add the eggs, one at a time, mixing well after each addition.
Mix in the extracts until well incorporated.
Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk and lime juice.
Pour the batter into the prepared pan.
Bake time: Bake the cake for about 40 to 45 minutes, or until the top is domed, cracked, and golden brown.
To be sure it's done, insert a toothpick into a few places in the center, and if it comes out clean, it's ready.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a cutting board or wire rack and let it cool completely before glazing and slicing.
Sugar Lime Icing: Mix the glaze ingredients in a small bowl, then drizzle the glaze over the cake. Garnish with more lime zest (optional)
How To Toast The Coconut
While totally optional, toasting the coconut enhances its flavor and adds a delicious touch to your cake. Here's how to toast coconut:
- Place desiccated coconut in a large shallow frying pan. You can also use shredded or coconut shavings.
- Stir occasionally over medium heat until the coconut turns light golden brown.
- Remove from heat and let it cool completely.
- Add the toasted coconut to your cake batter for extra coconut flavor.
📋Tips
- Weigh your ingredients - To achieve the best results, weigh your ingredients instead of relying on volume measurements. For flour, use spoon and level method. Using too much flour or coconut can result in a dry cake. Investing in a kitchen scale is a worthwhile investment for precise baking.
- Each oven is different, and thermostats can be inaccurate. To ensure you're baking at the correct temperature, you can use an oven thermometer. Place one in your oven (or two if it's a large oven) to monitor the true temperature and make adjustments if necessary.
- Avoid overmixing. Once you add flour to the batter, be careful not to overmix. Overmixing can lead to the formation of excess gluten, resulting in a dense or tough cake. Mix the batter gently and only until the ingredients are just combined.
- If you find that the cake is browning too quickly on top while the center is not fully baked, you can loosely cover it with kitchen foil. This will prevent further browning while allowing the cake to continue baking until it's fully cooked.
- Prepare your ingredients. Like in most baking recipes, using room temperature ingredients works best for the texture and recipe success. Warmer ingredients bond together more easily, resulting in a uniformly textured baked good. Cold ingredients do not emulsify as effectively.
- Watch the baking time. Keep a close eye on the cake while it's in the oven and avoid over-baking. Every oven is different, so follow the recommended baking time and insert a toothpick in the center to check for doneness. Overbaking can result in a dry cake, so take it out as soon as it's cooked through.
- If you have some coconuts where you live, you can even make your own desiccated coconut.
Storage Instructions
- 🍱To Store. Lime cake is best enjoyed on the day it's made but can be kept in an airtight container at room temperature for 1-2 days. If you will make a thicker icing such as cream cheese frosting, store the cake in the fridge but allow it to come back to room temperature before serving.
- 🥶Freezing. To freeze the cake, it's best to do so before glazing it. For individual portions, slice the cake, and store them in a freezer bag or glass airtight container. Icing can be made in advance and stored in the freezer for later too.
- 🔥To Reheat. You can reheat the individual slices in the microwave, oven or just let them come to room temperature.
- Thawing. To thaw a whole cake, place it in the refrigerator overnight. Alternatively, you can thaw portions of the cake on the kitchen countertop. If you froze the cake without glazing it, apply the glaze after defrosting. Remember to let the cake come to room temperature before serving for the best taste and texture.
👪Serving Suggestions
- Indulge in a slice of this flavorful cake paired with a steaming cup of tea or coffee. The aromatic blend of coconut and lime perfectly complements the warm beverage.
- Top it with whipped cream and fresh berries. Elevate your cake experience by adding a dollop of fluffy whipped cream and a scattering of fresh berries (we like strawberries or raspberries!). The combination of creamy, tangy, and sweet flavors will delight your taste buds.
- Serve it as a tropical dessert. Slice the cake and serve it alongside a scoop of coconut or lime sorbet for a refreshing and tropical dessert.
- Toast it and spread with butter or coconut spread. Toast a slice of the cake and slather it with butter or coconut spread for a simple yet satisfying breakfast or snack.
- Key lime cream cheese frosting would taste delicious here!
- Pair it with a tropical cocktail! Enjoy a slice of the Coconut Lime Loaf Cake alongside a tropical cocktail such as a piña colada or a mojito. The complementary flavors will transport you to a sunny beachside paradise. So good!
Recipe Troubleshooting
Why does my cake sink in the middle?
To ensure optimal baking results for your loaf cake:
- Fill the tin correctly - Avoid overfilling the loaf tin with batter as it can cause uneven baking. Fill the tin only about ⅔ full to allow room for the cake to rise and bake evenly.
- Prevent sinking - If the cake is slightly underbaked in the middle, it may sink upon removal from the oven. To avoid this, make sure to thoroughly bake the cake until a toothpick inserted into the center comes out clean.
Variations
- Skip the drizzle icing. Instead of using a drizzle icing, you can opt to sprinkle some desiccated coconut on top of the cake after it's baked. This alternative reduces the amount of sugar in the recipe while adding an extra touch of coconut flavor and texture.
- Enhance with fresh berries. To elevate the fruity profile of the cake, consider adding a handful of blackberries, raspberries, blueberries, and strawberries to the cake mixture. The combination of lime, coconut, and berries creates a delicious flavor medley! Similar to my cranberry bread, fresh or dried cranberries would work here too thanks to their tangy taste.
- Add chopped nuts to the batter! Anything from hazelnuts, pecans, walnuts works great for a little crunch and nutrition. Or similar to my raisin banana bread yo ucan add either sweetened or unsweetened dried fruit.
- Substitute with citrus fruits. If you're unable to find limes, don't worry! You can easily swap them with lemons or oranges. Both of these citrus fruits will bring their unique tangy flavors to the cake, providing a refreshing twist to the classic recipe.
- Make it simple! Or simply dust it with confectioners sugar for serving. Just make sure the cake is cooled.
🤷Frequently Asked Questions
To ensure even baking and prevent sinking, only fill the loaf tin about ⅔ full with batter. Make sure to bake the cake until a toothpick inserted into the center comes out clean.
Once baked, the cake can be stored at room temperature for a couple of days. Take care to place it in an airtight container. If you want to enjoy the cake after 2 days, it is best to refrigerate it for up to 3-5 days.
You don't have to use lime zest in the cake, but I highly recommend it for an extra burst of flavor. If you prefer, you can skip the lime zest and make a pure and easy Coconut Cake. For the frosting, instead of lime zest and juice, you can substitute 1 teaspoon of vanilla extract for a different yet equally delicious twist.
It's not essential! You can use desiccated coconut straight from the packet, or for an extra kick of coconut flavor, you can lightly toast it. Toasting gives the coconut a slightly stronger and more pronounced taste.
A crack on the surface of a Pound Cake is actually a good thing - it's totally normal! The batter of this cake is dense and thick, so it requires a longer baking time. As the top of the cake cooks first, the rest of the batter rises and breaks through the crust, resulting in that signature crack.
Here are some tips: Use gram measurements for accuracy and avoid over-measuring flour and desiccated coconut.
Mix the batter until just combined to prevent a dense texture.
Watch the baking time closely to avoid over-baking and ending up with a dry cake.
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More Desserts
Citrus desserts are my favorite things! Try a combination of lemon and blueberry in this bread or deliciously citrusy lemon bread. We also love the coconut and pineapple combination.
For all baking recipes, hop on to our Desserts collection.
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Easy Coconut Lime Loaf Cake
Ingredients
For Coconut Lime Cake
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 teaspoon lime zest you can use regular or key lime
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup shredded unsweetened coconut
- ¼ teaspoon coconut extract optional
- ¾ cup buttermilk
- 1 Tablespoon fresh lime juice
For Lime Glaze
- ¼ cup sifted powdered sugar
- 1 tablespoon lime juice
- 2 tablespoon lime zest for garnish
Instructions
- Preheat your oven to 350 degrees F.
- Grease and flour a 9" by 5" loaf pan or use parchment paper with overhangs (in this case no dusting with flour is required), and set it aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and coconut.
- In another bowl, cream the butter on medium speed with an electric hand mixer for about 30 seconds. Or you can use a stand mixer for this.
- In a separate bowl, combine the sugar and lime zest, and muddle them together until the lime zest releases its juices and incorporates well with the sugar.
- Add this mixture and vanilla extract to the creamed butter and beat until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the extracts until well incorporated.
- Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk and lime juice.
- Pour the batter into the prepared pan.
- Bake time: Bake the cake for about 40 to 45 minutes, or until the top is domed, cracked, and golden brown.
- To be sure it's done, insert a toothpick into a few places in the center, and if it comes out clean, it's ready.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a cutting board or wire rack and let it cool completely before glazing and slicing.
- Sugar Lime Icing: Mix the glaze ingredients in a small bowl, then drizzle the glaze over the cake. Garnish with more lime zest (optional)
This beautiful recipe is adapted from Crunchy Creamy Sweet.
This coconut lime cake is perfect for any season, it's fresh, moist with tropical flavors that everyone loves!