Description
My Coconut Lime Cake is a moist, tropical-inspired treat with the perfect balance of zesty lime and sweet coconut. Soft, tender, and full of flavor, it’s ideal for family gatherings or quiet afternoons. Toasting the coconut and using room-temperature eggs makes it extra soft and flavorful.
Ingredients
Scale
- 1¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- Zest of 2 limes
- ½ cup (120ml) coconut milk
- ¼ cup (60ml) freshly squeezed lime juice
- ½ cup (45g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and lime zest.
- Alternate folding in dry ingredients and coconut milk.
- Stir in lime juice and shredded coconut.
- Bake 35–40 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
Toast shredded coconut for extra flavor. Keep at room temperature up to 3 days or freeze up to 2 months. Glaze just before serving for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg