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If you love the flavor combination of lime and coconut, this cake is for you! Lime Coconut Cake is a tropical take on the classic whipping cream cake. Topped with lime glaze and toasted coconut, this cake will transport you to the beach with one bite! 

Glazed lime coconut cake on a white cake plate, garnished with lime zest and toasted coconut

I’m starting to get the end of summer blues over here as we prepare for our little babe to head back to school.

And while I’m seeing pumpkin and apple recipes take over my social feeds, I’m not quite ready to move on from the bright flavors of summer just yet. We’ll give it at least until September 1st.

This Lime Coconut Cake is the absolute perfect way to celebrate the end of summer. It’s sweet, tart and incredibly delicious.

Ingredients for lime coconut cake arranged on a countertop


I already told you guys how obsessed my family is with Whipping Cream Cake. After discovering it and trying out this classic cake recipe, I made it…well, I’m embarrassed to say how many times.

Just trust me, it was a lot.

I’ve been working on some fun flavor variations of the original recipe. Is it mostly to justify making this cake so often?

Spoon stirring lime zest combined with granulated sugar in a small glass bowl

Maybe. I’m not admitting to anything.

I still have some more flavors that will be coming soon, but we are going to start with this Lime Coconut Cake. 

I infused the cake with lots of lime zest and mixed in plenty of toasted coconut. Then I made a lime glaze and garnished the cake with extra toasted coconut and lime zest.

We’re not shying away from flavor here! 

Spatula about to fold toasted coconut into lime coconut cake batter


If you’ve made my Raspberry Lemon Scones, Orange Scones, or Cranberry Orange Bundt Cake, then you’re probably familiar with the first step in making this Lime Coconut Cake:

In a medium bowl, mix together the sugar and lime zest with your fingertips until the sugar is moistened and fragrant. 

 Why? This really releases all of the oils from the lime zest and really infuses the lime flavor throughout the cake batter.

Next, use a stand mixer or electric hand mixer to beat the butter and sugar until nice and fluff, for about 5 minutes. Don’t skimp on this step!

Lime coconut cake batter in a bundt pan, ready to be baked

Add one egg at a time, beating after each egg. Whisk together the flour and salt, then alternately add the flour and heavy whipping cream, starting and ending with the flour. 

Add the vanilla and mix until incorporated, then fold in 1 cup of toasted coconut. Add the batter to a prepared bundt pan, then place the cake in a COLD oven. Close the door and turn the oven to 325°F. 

Bake for 1 hour and 15 minutes. Let the cake for 45 minutes before inverting onto a serving plate.

Once the cake has cooled, mix together the glaze. Spoon the glaze over the cake and garnish with lime zest and coconut.

Baked lime coconut cake cooling on a wire rack next to a bowl of glaze


For most cake recipes (and baking recipes in general), you preheat the oven before you put the cake in to bake.

But for this recipe, you put the cake in a cold oven, then turn the heat to just 325°F while it bakes. There’s actually a reason for this weird step, though! 

Cake server pulling a slice of lime coconut cake out of the cake

This cake is so dense, if you started it in a hot oven or baked it at a higher temperature, the outside would burn before the inside baked all the way through. 

By starting the cake in a cold oven and letting it slowly warm up, it makes sure the inside of the cake and the outside of the cake are done at the same time. 

Sliced lime coconut cake surrounded by sliced limes


Lime Coconut Cake would absolutely freeze well. If you want to freeze it whole, freeze it before you glaze it. 

Wrap the cake in plastic wrap, followed by foil. Glaze the cake before serving it, after it has thawed.

If you have leftover cake that you want to freeze, cut it into slices, then wrap them in plastic wrap and pop them into a zip-top freezer bag. 

You’ll be able to grab a slice of Lime Coconut Cake any time you want! It might be every night, but that’s just to be expected with a cake this good.

Two white plates with slices of lime coconut cake next to a glass of milk
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Lime Coconut Cake

By: Jamie Lothridge
4.62 from 34 ratings
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 16 -20 servings
If you love the flavor combination of lime and coconut, this cake is for you! Lime Coconut Cake is a tropical take on the classic whipping cream cake. Topped with lime glaze and toasted coconut, this cake will transport you to the beach with one bite! 


  • 2 ½ cups granulated sugar
  • Zest of 4 large limes
  • 1 cup unsalted butter room temperature
  • 6 large eggs room temperature
  • ½ teaspoon kosher salt
  • 3 cups all-purpose flour
  • 1 cup heavy whipping cream do not whip
  • 2 teaspoons vanilla extract
  • 1 ½ cups shredded sweetened coconut toasted – divided use

For the Glaze


  • Spray a 12-cup bundt pan with nonstick cooking spray – preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
  • In a medium bowl, combine sugar and lime zest; mix with your fingertips or a fork until the sugar is moistened and fragrant.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy – about 5 minutes.
  • Add one egg at a time, beating after each egg.
  • Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream to the butter mixture, starting and ending with the flour. Scrape down the sides and mix to combine. 
  • Add in vanilla extract and mix until incorporated. Use a rubber spatula to fold in 1 cup of the toasted coconut. Spoon batter into the prepared pan and smooth the top with a spatula.
  • Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. You will start the timer as soon as you close the oven door. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate. 
  • When the cake has cooled completely, prepare the glaze by whisking together the powdered sugar, lime juice and vanilla. Spoon over cake and sprinkle with remaining toasted coconut.



Serving: 1slice, Calories: 365kcal, Carbohydrates: 50g, Protein: 5g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Cholesterol: 94mg, Sodium: 76mg, Fiber: 2g, Sugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Kate says:

    Making this for Memorial weekend I can not wait!!!!

    I ran out of butter (will run to the store in the am), but in the future can I use blue bonnet instead?
    Thanks a ton!
    (Psst we are also now obsessed with your heavy whipping cream cakes)
    Have a wonderful kickoff to summer 2023!

    1. Jamie says:

      Hi Kate – I haven’t tried this recipe with that substitution so I can’t attest to the result, but if you give it a try in the future I’d love to know how it turns out for you. Happy bakng!

  2. Selena says:

    Can I use unsweetened coconut?

    1. Jamie says:


  3. H says:

    Wanted to ask no baking powder or soda

    1. Jamie says:

      Nope, not in this recipe. :)