Coconut Lime Cake

If anyone can point us in the direction of where our summer went, that would be great! We’d love to get it back! Even though it’s supposed to be in the 90s all week we can slowly feel our summer- and all the fresh fruits and fruity desserts- disappearing and we’re not ready! As a way to try and keep summer around a little bit longer, we’ve decided to capture summer in a cake- in the form of this Coconut Lime Cake!

We love almost everything about summer. It’s pool season, which means (though not so much anymore-too much work to get done!) long days at the pool or beach, summer vacations, flip flops, shorts, the smell of sunscreen and/or chlorine in the air. It’s just a magical time! That being said, we don’t particularly love the humidity and really hot days! (it’s worth it for everything else, if you ask us!)

We love the smell and taste of coconut, it’s literally exactly what we think of when we think of the beach! It was a no brainer for us that we needed to make something coconut flavored this week. And what better to pair with coconut than lime? Nothing! (we’d also like to point out here that this would be great with lemon in place of the lime as well!)

This cake has a coconut flavor that’s light- it’s not going to smack you in the face and over power the lime flavor! We used coconut milk instead of regular milk to give it that extra coconut flavor (and it worked- the coconut milk adds great flavor!). Make sure when you go to use you’re coconut milk, you give it a really good shake before you open it, that’ll make sure it gets mixed together well! You might also find chunks of coconut oil in your milk, just take those out and either throw it away (or use it as lotion!) We also got about 1 1/2 cups of milk out of 1 can of coconut milk.

Coconut Lime Cake

We're trying to savor the last little bit of summer with this cake. It's light, lime-y, and perfectly coconut-y. Not to mention it's summer in a cake, so you can have summer in your house year round!


for the coconut cake:

  • 1 1/2 sticks butter softened
  • 2 cups sugar
  • 2 3/4 cup flour
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  • 4 eggs
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 tsp coconut flavor
  • 1 1/2 cups coconut milk

for the lime frosting:

  • 2 sticks butter softened
  • 1 tsp vanilla
  • 5 cups powdered sugar
  • 3 limes zested
  • 2-4 tbsp lime juice
  • shredded, sweetened coconut for decorating


for the coconut cake

  1. Preheat oven to 350F. Grease and line 2 6-inch cake pans1. Cream together the butter and sugar for 5 minutes. While the butter & sugar are creaming, whisk together the dry ingredients (flour, salt, and baking powder). Set aside

  2. When the butter and sugar are creamed, add the eggs and yolks, one at a time, beating well after each addition, and scraping down the bowl occasionally. Add in the vanilla and coconut flavorings.

  3. Add in 1/3 of the dry ingredients, mixing just until combined. Add in 1/2 of the coconut milk, mixing just until combined. Mix in another 1/3 of the dry ingredients, the last of the milk, then the last 1/3 of the dry ingredients, scraping down the sides and bottom of the bowl frequently. 

  4. Divide the batter evenly into the 2 prepared pans and bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool 10 minutes before removing from pans and cool completely before frosting.

for the lime frosting:

  1. Cream together the butter and vanilla until light and fluffy. Add the powdered sugar one cup at a time, beating well after each cup is added. Add the lime juice (start with 2 tbsp, depending on the consistency you want, you may need 2 more) and lime zest, beating until buttercream is light and smooth.

  2. Assemble the cakes, use the shredded coconut to coat the outside of the cake. 

Recipe Notes

  1. you can also use 3 6-inch pans or even 2 8-inch, just be aware that you'll have different baking times and you may want to make a little extra frosting.

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