Fluffy coconut and lime cake

Fluffy coconut and lime cake

  • serves 10
  • A little effort

This indulgent coconut and lime cake hits all the afternoon tea spots. Topped with vanilla frosting and coconut flakes this is the perfect weekend baking project.



  • caster sugar 200g
  • butter 200g, softened
  • eggs 4, beaten
  • self-raising flour 200g
  • baking powder 1 tsp
  • lime 1, zested and juiced
  • creamed coconut ½ × 200g block, grated
  • sweetened coconut flakes to decorate


  • eggs 2, whites only
  • granulated sugar 200g
  • vanilla extract ½ tsp


  • Step 1

    Heat the oven to 190c/fan 170c/gas 5. Line two 20cm sandwich tins.

    Beat the sugar, butter, eggs, flour, baking powder, lime zest and juice and creamed coconut together.

    Divide between the cake tins, level off the surface and bake for 20 minutes or until risen and golden. Cool completely.

  • Step 2

    To make the frosting, whisk the egg whites to stiff peaks. Combine the sugar with 4 tbsp water and boil until you have a thick, clear syrup.

    Beat the syrup into the egg whites, adding it in a thin stream, and stir in the vanilla. Sandwich the cakes together with frosting then frost the outside.

    Gently press flakes of coconut all over the outside.

Nutritional Information

  • Kcals 488
  • Fat 26.9g
  • Saturates 17.9g
  • Carbs 59.6g
  • Fibre 0.9g
  • Protein 5.8g
  • Salt 0.77g