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Coconut Lime Cake Recipe

March 17, 2009 by Nicole 45 Comments

Coconut Lime Cake Slice

Every time I read a food magazine, I find tons of new recipes I’d like to try.  But very rarely do I get around to making any of them.  Most of the recipes I read in magazines and books just get filed away in my head somewhere and when I’m in the kitchen, I pull bits and pieces of information and inspiration from that jumbled library I call a brain.  But every once in a while, I find a recipe like the Key Lime Coconut Cake in the latest issue of Gourmet that must be made immediately.

There were so many things about the cake recipe that appealed to me: the simplicity, the flavor combination, the similarity to my favorite lemon cake.  But the main reason I made the cake was to give to my friends Amanda and Tyler as a thank you for helping me survive the first week of my husband’s deployment to Iraq.  I’ve spent as much time at their house as my own lately and have taken advantage of their open dinner invitation more times in the past week than they might have expected.  And if you’ve ever visited either of their food sites, you know that dinner made by Amanda is a special treat!

So, knowing how much Amanda loves coconut cake, I decided that I would follow through and actually give this recipe a try.  I did make some substitutions, such as using regular limes instead of key limes, and cake flour and leavening rather than self-rising flour.  I also used buttermilk rather than whole milk.  The result was a moist, tender and buttery cake with a hint of coconut and a tart lime glaze that penetrates down through the top inch of the cake.  Delicious!

Coconut Lime Cake on Plate

Whether you decide to try this version, or the original recipe at Gourmet.com, I know you won’t be disappointed with this simple and delicious cake!  And thanks again, Amanda and Tyler, I hope you enjoyed the cake as much as I did!

Coconut Lime Cake
(adapted from Gourmet’s Key Lime Coconut Cake recipe)

2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sweetened, flaked coconut, divided
1 stick butter, softened
1 1/4 cup granulated sugar
1 tablespoon grated lime zest
2 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
5 tablespoons lime juice, divided
1 cup powdered sugar

1. Preheat oven to 350 degrees with rack in the middle.  Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper.

2. Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out 1/2 cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside.  Combine buttermilk and 2 tablespoons of lime juice; set aside.

3. Beat together butter, sugar, and lime zest with an electric mixer until very fluffy.  Beat in eggs, one at a time.  Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Spoon batter into the buttered cake pan and smooth the top with a spatula.  Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 40-45 minutes.  Cool to warm, then turn out of pan and discard parchment.

5. Whisk together powdered sugar and the remaining three tablespoons of lime juice.  Poke top of cake all over with a fork then pour glaze over the cake.  Sprinkle with remaining 1/2 cup of coconut.

Recipe notes: Although I toasted the coconut for the cake you see pictured, I decided that I would have preferred it not toasted for this cake, as the above recipe reflects. If you prefer toasted coconut, spread it out on a baking sheet and place in the 350 degree oven for a few minutes. Watch closely, it goes quickly from light brown to burnt!  I like to finely chop the coconut that goes into the cake because I think the cake ends up with a better texture.  Mini food processors do a great job, but you could also chop it up with a knife, or just skip that step entirely.

Coconut Lime Cake

Related Recipes:

  • Easy Lemon Cake
  • Carrot Cake
  • Simple Yogurt Cake
  • Orange Yogurt Bread

Around the Web:

  • Wooly Coconut-Lime Birthday Cake from Sweet and Savory
  • Key Lime Coconut Cream Tapioca Pudding from The Well-Seasoned Cook
  • Coconut Lemon Lime Tassies from Culinary Concoctions by Peabody
  • Coconut Lime Cupcakes by Cupcake Bakeshop

Filed Under: Adventures in Baking, Desserts

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Reader Interactions

Comments

  1. Teri @ Make A Whisk says

    March 24, 2009 at 8:17 am

    I made this recipe, with the toasted coconut and key limes, and really liked it. My husband's favorite desserts are coconut cake and key lime pie, so I couldn't go wrong, really! http://makeawhisk.com/2009/03/key-lime-coconut-cake/
    Reply
  2. kellypea says

    March 24, 2009 at 4:44 pm

    I'm partial to coconut cakes, too, so this sounds perfect -- especially with the lime glaze. Having a very good friend certainly is a wonderful thing, isn't it?
    Reply
  3. John Miller says

    March 26, 2009 at 8:46 am

    This sounds delicious...mouthwatering...snapshots are great! I'm gonna get the ingredients from www.myethnicworld.com and try it right away. thanks for sharing the recipe.
    Reply
  4. heidileon says

    March 27, 2009 at 5:41 am

    I really like the recipe and I feel the same way about food magazines, recipes and really making them. I used to have a huge collection of gourmet and ba mags that I just eat with my eyes, of course I do not complain since I love to read them and somehow it gives tons of great ideas even if you don't want to follow an specific recipe. Thanks for sharing this one, I also find it very easy and personally I love the coconut-lime combination, it reminds me my country in a way (Mexico). best regards, heidi
    Reply
  5. Sandy says

    March 27, 2009 at 2:14 pm

    Three of my favorite ingredients, lime, coconut, and buttermilk. It has to be good. Hey there, Nicole, how are you doing??
    Reply
  6. Sarah Caron says

    March 29, 2009 at 1:25 pm

    Oooooh, that looks heavenly. I am a sucker for coconut ... and lime. Mmmmmm.
    Reply
  7. Arianna says

    April 3, 2009 at 7:09 pm

    I made this cake for my boyfriend's birthday. It was delicious! He loved it! Thanks for the great idea.
    Reply
  8. Jillian says

    April 4, 2009 at 7:26 pm

    Coconut is my weakness and this sounds perfect!
    Reply
  9. Angela @ Spinach Tiger says

    April 5, 2009 at 10:52 am

    I am craving citrus, lemon, lime specifically, so this took me. Also, same flavors of TWD this past week and our cookies are all gone. So send me a nice piece of this cake with a big glass of milk. Thanks,
    Reply
  10. Julie says

    April 5, 2009 at 8:45 pm

    Wow! This cake looks really yummy. I can't wait to try and make it! Thanks!
    Reply
  11. sara says

    April 17, 2009 at 11:07 am

    Mmmm, this cake looks "to-die-for"!
    Reply
  12. shannon says

    April 17, 2009 at 8:23 pm

    The picture is fantastic! Looks like a must make cake - would be great with a coconut flavoured cream cheese icing I imagine.
    Reply
  13. becky says

    April 19, 2009 at 8:19 pm

    Made this tonight and it is one of the finest cakes I have ever made. I was worried about the glaze after I sopped up a drip with my finger and tasted it--TART--but it mellows beautifully on the cake. The cake itself has amazing texture. LOVE this cake, very simple and just what I was looking for--a simpler version of the classic coconut layer cake for a non-special occasion. Thanks!
    Reply
  14. thecatskillkiwi says

    April 20, 2009 at 6:09 pm

    this cake looks and sounds delicious..... i only wish it were earlier, otherwise i would start baking it now!
    Reply
  15. Nurit - 1 family. friendly. food. says

    May 14, 2009 at 10:04 am

    Gorgeous cake. Yes! I think I'll make it too as my weekend cake. And how wonderful to have such good friends!!!
    Reply
  16. Blue Jean Gourmet says

    May 19, 2009 at 7:02 am

    This recipe caught my eye, too! I bookmarked it & now will move it up the "must-make" list :) My best to you & your husband both.
    Reply
  17. Lindsay says

    May 25, 2009 at 11:20 am

    I just made this cake as well....turned out kinda cumbly. I like your suggestion of the buttermilk instead. Love your photography!
    Reply
  18. Elaine says

    June 22, 2009 at 3:42 pm

    This looks dee-lish! I've scanned a couple of your recipes and everything looks so yummy! I have bookmarked it for later, when I have more time, but it looks really well put together. I love the blogs where people show the finished product in multiple ways - it really gives you a feel for the taste - yum! And I liked your "about me", too - just enuf info for the curious - cuz' a person likes to know who's doing the talking - but not too much. (very nice pics of you and hubby, btw). Keep up the great work....I will be back! :)
    Reply
  19. Naailah says

    March 3, 2010 at 7:33 am

    Hi..i want to try this..but we dont usually use buttermilk here..wat can i use as substitiute? also do u use metric cup or US cup? i measure in grams
    Reply
  20. Naailah says

    March 5, 2010 at 10:40 am

    my flaked coconut is unsweetened, do u think i should add more sugar? plz reply..waiting for ur reply to make this cake
    Reply
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