This Lime Coconut Cake brings me straight back to a beach vacation we took years ago — flip-flops, salty air, and a slice of coconut cake that changed me. I wanted that flavor, but lighter and less sugary, so I started testing. This version has the perfect balance of zesty lime and creamy coconut, with a moist, tender crumb. It’s the kind of cake you can eat barefoot on the porch with tea… or sneak a slice of straight from the fridge (not that I’ve done that 😄).

Lime Coconut Cake Recipe

Ingredients:

Dry ingredients:

• 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

Wet ingredients:

• 1/2 cup melted coconut oil

• 1/2 cup maple syrup or honey

• 2 eggs

• 1/2 cup canned coconut milk (full-fat or lite)

• 2 tbsp fresh lime juice

• 1 tbsp lime zest

• 1 tsp vanilla extract

Optional glaze:

• 1/2 cup powdered sugar

• 1–2 tbsp lime juice

• Toasted coconut flakes for garnish

Instructions:

1. Preheat Oven
   Preheat to 350°F (175°C). Grease a loaf pan or 8" round cake pan.

2. Mix Dry Ingredients
   In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients
   In another bowl, whisk together coconut oil, maple syrup, eggs, coconut milk, lime juice, lime zest, and vanilla until smooth.

4. Combine & Bake
   Add dry ingredients to wet and stir until just combined. Pour into pan and bake for 30–35 minutes, or until a toothpick comes out clean.

5. Cool & Glaze
   Let cool completely before drizzling with lime glaze and topping with toasted coconut, if desired.

Sarah’s Tips 🥥

• This cake tastes even better the next day!

• To make it dairy-free, just be sure your glaze uses plant-based milk or lime juice only.

• For extra flavor, toast your coconut flakes lightly in a pan before garnishing.

Nutrition (Per Serving, serves 8):

• Calories: 260

• Protein: 4g

• Carbs: 28g

• Sugar: 14g

• Fat: 14g

• Fiber: 2g