Coconut Lime Cake Recipe

If you are a regular reader of our blog, you know we love all things lime. When I saw Pinch My Salt’s Coconut Lime Cake, I immediately bookmarked the recipe. I knew I had to try it.

Joshua had a meeting the other day, so it was the perfect time for me to bake him a cake. I usually don’t bake cakes because it is just the two of us, but I knew Josh would devour this one and I was right. He loved it!

The cake was moist with a tender crumb. The cake part was really good, but the glaze is what made it shine. The lime flavor was perfect, not too tart, just right. The dusting of coconut also made it a very pretty cake.

When Josh got home, we enjoyed a piece of cake for dessert. Pure bliss! I will be making this one again.



Coconut Lime Cake
(adapted from Pinch My Salt)

(Printable Recipe)

2 cups cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 ¼ cup granulated sugar
1 tablespoon grated lime zest
2 large eggs, at room temperature
¾ cup buttermilk, at room temperature
5 tablespoons lime juice, divided
1 cup powdered sugar

1. 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.

2. Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out ½ cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside. Combine buttermilk and 2 tablespoons of lime juice; set aside.

3. 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 buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. 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, 40-45 minutes. Cool to warm, then turn out of pan and discard parchment.

5. Whisk together powdered sugar and the remaining three tablespoons of lime juice. Poke top of cake all over with a fork then pour glaze over the cake. Sprinkle with remaining ½ cup of coconut.

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Cathy-I always think of you when I make a recipe with buttermilk:)

    Kristen-Thanks for the info! Glad you had a fun trip. I can’t wait to go to the beach!

  2. Your so sweet always baking something for Josh! He’s gonna get chubby! I love the look of this cake and the recipe sounds wonderful. Thanks for sharing!

  3. I made a Florida Pie from Dorie Greenspans book Baking. It was wonderful so I can imagine the flavors in that cake. This is a keeper!

  4. I didn’t see it on PMS, but I bookmarked it here! Totally making this, probably next week when I’m in town at my Mom’s. It will be the perfect thing to make together! She reads your blog btw!

  5. Mmm, this cake does look totally divine. I love lime and coconut together. And that glaze sounds FABULOUS. Man, I wish I could’ve come home and gotten a piece of this cake, too. Lucky Joshua!

  6. Ummm, like a fluffy cloud of coconut!

    Nicole was one of the 1st blogs I started reading…good eats – great gal.

  7. I’ve being looking for a good coconut cake since last week (fb and twitter included!!) I finally found it!!!!

    thanks

  8. My daughter made this cake today,it is so good,between the three of us(husband included).We finished half of it.It is pretty awesome.It is definitely a keeper!!

  9. my flaked coconut is unsweetened, do u think i should add more sugar? plz reply..waiting for ur reply to make this cake

  10. i sent to my daughter in law ans she made this for my birthday, i must say we all LOVED it…it is everything you said and then some..

  11. I made these as cupcakes for my sister’s birthday 2 days ago. I used gluten-free flour and since I had no flaked coconut I just put in 3 tablespoons of coconut flour and subbed some coconut oil for some of the butter. On top of the glaze I put a heavy cream-ground lime zest-icing sugar frosting and then candied lime slices. They disappeared. Thank you!

  12. I made this cake last night for a Cinco De Mayo party at work today and it was fantastic! Everyone was raving about the cake and how they had never had anything like it before. It had a light texture and wasn’t too sweet like I was expecting. The lime flavor really came through (definitely use freshly squeezed lime juice) and the coconut was a great addition on the top. It was easy to make as well!

    Thanks for sharing a great recipe – this will for sure get filed away in my dessert arsenal 🙂

  13. I just made a double double recipe for Fathers’ Day and all four cakes turned out great! We live in Costa Rica at altitude so I had to adjust the baking time a bit, but they turned out very much like the picture. Thanks for the great recipe!

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