Coconut & Lime Cake

This is a classic summer cake with its fresh combination of the subtle flavours of coconut and lime. I initially made this for a charity bash at work where most us volunteered to bring in a home-made cake. I didn’t want to make the stereotypical Vanilla Sponge with jam and cream (not that there is anything wrong with that!), but rather to make something a bit more adventurous in taste. The cake was a success, and the funny thing was that at the end of the day someone had taken the last quarter of the cake, and the plate it was on, home with them! I took this as a compliment, although I never did find out who actually took it….my plate was returned the next day back at work though!

With it being such a luxurious cake, I love to share it with friends and family during special occasions. It works well as a birthday cake, or even as a wedding cake with more tiers added to it. Come to think of it, I would probably base my wedding cake on this – a perfect summer wedding with a coconut and lime tiered cake…ok, I will stop day-dreaming now…




1 ½ cups plain flour

pinch of salt

1 ¾ level tsp baking powder

1 cup butter, softened

1 cup caster sugar

½ cup coconut milk

2 large eggs

1 tsp vanilla essence

½ cup dessicated coconut


Filling and Topping

270g cream cheese

300ml double cream

2 cups icing sugar

3 tbsp coconut milk

2 tbsp lime juice

1 tsp vanilla essence


To make the sponge:

Preheat oven to 180°C/Fan 160°C/gas 4. Whisk the wet ingredients together. Add the dry sifted ingredients. Divide mixture between two 24cm springform cake tins and bake for 25 – 30 mins.


To make the filling and topping:

Whisk all the ingredients together. Put in fridge for 20 mins to cool. Layer the cake with it when ready to serve. I decorated mine with wafer flowers to add that summer touch to it.

I doubled the quantities of all the ingredients to make a thicker sponge and filling, but if you prefer to have a thinner sponge and filling then opt for the quantities listed above.







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