Delicious Lime Coconut Cake Recipe

If you like lime and coconut, try this cake! Lime Coconut Cake is whipped cream cake with a tropical twist. One bite of this lime frosting and toasted coconut cake takes you to the beach!   


– 2 ½ cups granulated sugar – Zest of 4 large lime – 1 cup unsalted butter room temperature – 6 large eggs room temperature – ½ teaspoon kosher salt – 3 cups all-purpose flour – 1 cup heavy whipping cream do not whip – 2 teaspoons vanilla extract – 1 ½ cups shredded sweetened coconut toasted – divided use For the Glaze – 1 cup powdered sugar – 2 tablespoons fresh lime juice – ½ teaspoon pure vanilla extract


Use baking-specific nonstick cooking spray on a 12-cup bundt pan. This helps extract the bundt cake from the pan cleanly.  

Step 1

Mix sugar and lime zest in a medium bowl with your hands or a fork until wet and aromatic.  

Step 2

In a stand mixer with the paddle attachment or a large bowl with an electric mixer on medium speed, beat butter and sugar for 5 minutes until light and fluffy.  

Step 3

Beat each egg after adding it. Whisk salt into measured flour to aerate. Add flour and heavy whipping cream to the butter mixture, commencing and finishing with flour.   

Step 4

Scrape sides and mix.  Mix vanilla extract in. Mix in 1 cup of toasted coconut using a rubber spatula. Put batter in pan and smooth top with spatula.  

Step 5

Put the cake in a cold oven, close the door, and heat to 325°F. Bake for 1 hour and 15 minutes or until a toothpick inserted into the centre comes out clean.   

Step 6

Your timer starts when you close the oven door. Invert the cake onto a serving platter after 45 minutes of cooling on a wire rack.   

Step 7

After the cake cools, whisk powdered sugar, lime juice, and vanilla to make the glaze. Spread on cake and top with remaining toasted coconut.  

Step 8

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