A lightly sweet, tender coconut lime cake with a sweet, tart glaze dressed up with a sprinkle of coconut and lime slices on top. This is an easy cake to make and everyone loves it.
My family absolutely loves this cake. It has just the right amount of tartness and sweetness. The lime glaze you pour on it after it’s baked adds tons of flavor and a yummy coating like a glazed donut only tart. The cake is moist and dense like a coffee cake.
Originally, I made this cake for myself for Mother’s Day. I’d been wanting to make the cake since Maria posted the recipe on her site, Two Peas and Their Pod. My friend Megan at Megan’s Cookin did a gorgeous version of it for Easter.
Then a couple of days later, my good blogging friend Shelby posted a recipe for Lime Coconut White Chocolate Muffins and I knew I had to make the cake. Since I rarely have buttermilk on hand, I substituted light sour cream in the recipe.
Another change I made to the original recipe, was to double the glaze. You poke holes in the warm cake and drizzle the glaze on the cake. Just add it slowly and let it soak into the cake.
Then to help the coconut stay on top, you drizzle even more glaze over the coconut on top of the cake.
Some great cake baking tips.
First, to quickly bring your butter to room temperature you can cut it into slices and it will warm up quickly while you’re gathering your ingredients.
Second, use a disher (scoop) to portion out the cake batter in a pan. This batter is thick and can be hard to spread evenly in the pan. Using a scoop makes it easy.
Third, when glazing your cake, put it on a wire rack inside a rimmed cookie shoot to catch any drips and make clean up a breeze.
I’ve made this cake numerous times since I originally baked it. I’ve made it for friends and family, baked it as a 9-inch single layer cake, as well as the coffee cake version shown above. Decorating with the lime wedges isn’t necessary, but a fun way to show that it’s a lime and coconut cake.
I recently baked it for a family get together and everyone wanted a second slice but there wasn’t enough for everyone to have two pieces. Next time I bake it, I’ll have to bake two cakes, so everyone can have a second slice.
Definitely give this Coconut Lime Cake a try. You and your family will be glad you did.
*High altitude changes: 258 grams cake flour, 212 grams sugar. Blend sour cream with 3 tablespoons of lime juice. Increase oven temperature to 375 degrees. Optional, stir in 1 cup white chocolate chips before spreading in the pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
*High altitude changes: 258 grams cake flour, 212 grams sugar. Blend sour cream with 3 tablespoons of lime juice. Increase oven temperature to 375 degrees.
Optional, stir in 1 cup white chocolate chips before spreading in the pan.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.