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.
Coconut Lime Cake
Equipment
Ingredients
- ¾ cup light sour cream
- 6 tablespoons lime juice divided
- 2 cups 240 grams cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sweetened flaked coconut, divided
- ½ cup unsalted butter softened
- 1 ¼ cup 198 grams granulated sugar
- 1 tablespoon grated lime zest save a pinch to decorate the top
- 2 large eggs at room temperature
- 1 ⅓ cup powdered sugar
Instructions
- Preheat oven to 350 degrees with rack in the middle. Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper, or spray a 13 cup coffee cake pan with non-stick spray with flour.
- In a small mixing bowl, combine sour cream and 2 tablespoons of lime juice; set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Place ½ cup shredded coconut and process in a mini food processor until finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside.
- In a large mixing bowl, beat together butter, sugar, and lime zest with an electric mixer until very fluffy. Beat in eggs, one at a time. Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the sour cream. Beat in another third of flour mixture, then second half of sour cream. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
- Spoon batter into the buttered cake pan and smooth the top with a spatula. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 35-45 minutes for a 9-inch pan, 20 - 30 minutes for a 13 cup coffee cake pan (an internal temperature of 210 degrees).
- Cool for 10 minutes on a wire rack, then turn out of pan and discard parchment if using.
- Whisk together powdered sugar and the remaining four tablespoons of lime juice. Poke top of cake all over with a toothpick or fork then pour glaze over the top and drizzle down the sides of the cake, reserving ½ cup.
- Pulse the remaining ½ cup coconut and the reserved lime zest in the food processor to coarsely chop it. Sprinkle coconut on top of cake and drizzle remaining glaze over coconut.
Notes
Lime Meltaways, Barbara Bakes
Chocolate Covered Frozen Key Lime Pie Bites, Barbara Bakes
Key Lime Pound Cake, Barbara Bakes
Lime Baby Cakes, A Farmgirl Dabbles
Key Lime Fudge, Recipe Girl
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Donna-FFW
Oh My! Does this ever look so pretty and delicate like!! I bet the flavor is so wonderful!
Cathy
What an amazing looking cake – it sounds delicious! Great Mother’s Day cake! Happy Mother’s Day to you, Barbara!
Mary Ann
This cake looks absolutely marvelous! I wish someone would have made it for me on Mother’s Day! Beautiful.
Netts Nook
Barbara your cake looks perfect can’t wait to give it a try.
Tami
Great job! The cake looks so delicious!
Sara
This looks so pretty! I love the flavor combination. Hope you had a great mother’s day!
Carrian
YUM!!!!!!!! I really need to make this!
Ginger
Barbara your cake looks incredible. I love the lime glaze and coconut. Great pictures.
Maria
Glad you tried this cake. We loved it! I will have to try it with white chocolate next time!
Katrina
I made this cake after seeing it at Two Peas as well for my friend’s birthday back in April. It was delicious! Although the pictures I took of it did not turn out well, so I never posted about it. I’ll make the cake again though!
Lynda
Barbara, this is a delicious looking cake! It sounds so fresh with the coconut and lime. I bet that makes it low calorie, right? Hehehe -I know better, but I really want this!
The Blonde Duck
I love that you made yourself a cake. I made myself oatmeal scotchies over the weekend and froze the pan! You have no idea how happy I feel knowing oatmeal scotchies are a quick zap away…
HoneyB
Looks so yummy! Hope you had a great Mother’s Day!
Katy ~
Yummmmm…I love the idea of adding another layer of lime glaze to this delicious looking cake. You made my mouth water with this delicious looking post.
LOL about having a “mom” baggie set aside for yourself. That is too funny.
Reeni♥
How divine! It’s the perfect cake for Spring. Lovely flavors.
alice
It looks delicious! I also made my Mother’s Day dessert, a strawberry trifle. It has been calling me from the fridge for breakfast all morning, but I’m trying to ignore it 😉 Maybe just a bite!
Have a great day.
Mar
I love this cake, I have writen the recipe…. Is you want visit me in my blog… My blog is Spanish but no problem that you write me in english
http://www.vamosacocimar.blogspot
Debbie
Oh that looks delicious! I love coconut, lime and white chocolate. Such a winning combination!
Bunny
That cake is gorgeous!! You can see how moist it is on you picture!! I love that!!
Megan
I’m glad you tried this cake! I slivered mine to death. 🙂 No calories in a sliver you know. 😉
I bet it was delish with the white chips in it and I agree with your glaze statement. A little more would be yummier. Hope Mother’s Day was fantastic. I know your cake was!