Coconut and lime cake recipe | EUROtoday

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I didn’t like coconut truffles or buns till I made this. It does embrace desiccated coconut however the coconut milk brings a richness that compels you to take one other chunk. It’s considered one of my favorite truffles.


Prep time: 20 minutes, plus cooling time

Cook time: 1 hour half-hour




  • 245g butter, melted and cooled, plus additional for greasing
  • 300g plain flour, sifted
  • ¾ tsp baking powder
  • 50g desiccated coconut
  • 145g tender light-brown sugar
  • 100g coconut palm sugar (or simply use all tender light-brown sugar)
  • 200ml tinned coconut milk (make sure you shake the tin so the cream and liquid are blended)
  • 2 giant eggs, evenly overwhelmed
  • 1 tsp vanilla extract
  • finely grated zest of two limes

For the coconut buttercream

  • 80g unsalted butter
  • 80g icing sugar
  • 50ml coconut cream
  • 2 tbsp desiccated coconut
  • juice of ½-1 lime, to style
  • 1 tbsp Malibu or white rum (elective)
  • toasted or sweetened coconut flakes, to embellish


  1. Preheat the oven to 180C/170C fan/fuel mark 4.
  2. Butter and base-line a 22 x 11 x 6cm loaf tin.
  3. Put all of the dry elements for the cake, plus a pinch of salt, into a big bowl.
  4. Mix collectively the cooled butter, coconut milk, eggs and vanilla extract, and pour into the dry elements.
  5. Add the lime zest and blend with a wood spoon.
  6. Scrape into the ready tin and bake for about 1 hour half-hour (examine the cake after 1 hour quarter-hour, as ovens differ a lot). A skewer inserted into the center ought to come out clear.
  7. Leave to chill within the tin for quarter-hour, then rigorously flip it out on to a wire rack (it’s a fragile cake). Leave to chill fully.
  8. Meanwhile, beat collectively the butter and icing sugar till pale and fluffy, then (with the electrical stand mixer on a low pace if you happen to’re utilizing one) add the coconut cream.
  9. Beat once more, then add the desiccated coconut, lime juice and alcohol, if utilizing.
  10. Scrape right into a bowl, cowl and chill for about half-hour, to permit it to agency.
  11. Spread the buttercream on prime of the cake with a palette knife and sprinkle with coconut flakes. Leave someplace cool in order that the topping can set a bit of earlier than slicing.