Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime. This is such a delicious and popular pound cake recipe.  Once you've tried this recipe, I am sure you will make it time and time again.

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

The flavor is simply wonderful, packed with coconut and zesty tangy lime when you take a bite, you get a lovely soft cake texture and an unmistakable hit of tangy lime, it's a perfect cake to go with a cup of tea, or to have alongside breakfast or brunch.

The texture of this coconut and lime pound loaf cake is a fine crumb and very moist.

When you eat a slice of this coconut and lime cake you can close your eyes and imagine you're on a faraway tropical beach enjoying the sunshine!

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The recipe itself is very easy to follow, just prepare all your ingredients and add step by step. For the baking time, please do check after 50 minutes as everyone's ovens can vary so much.

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

This coconut and lime pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn't any loss of quality once defrosted. You could also make ahead and freeze in 2 halves, for example, if there's just one or two of you at home, then freezing half for another day is a great idea.

We've got a lot of pound cake recipes, with all different flavors and textures so make sure you check them out. There's a cake to suit everyone!

This is a great cake to make for a potluck or a party. You can transport it very easily, and slice before you arrive or when you get to your venue. 

You can also make this cake in a bundt pan or 2 8 - 9 inch round pans, and add a buttercream filling in between to make a round sandwich cake, for example, as a birthday cake. 

I haven't made this loaf cake particularly sweet, as the coconut does add to the overall sweetness, and the lime adds to a sharp taste, in contrast to the sweetness from the coconut milk and general sugar n the cake batter.

If you like really really sharp/sour tasting cakes, then I suggest you add an extra lime to the ingredients. For me, the amount I have stated is just right, but I do know some of our foodies are quite zesty and love the sharpness of the citrus recipes we have on here, like our Lemon Impossible Pie.

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

You will need a loaf tin, mine measures 30cm x 12 cm, and 8cm deep. (12-inch pan) .The batter will also fit in a 9-inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.

Ingredients

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml coconut milk
1 cup or 200 g regular sugar
2 Large eggs (lightly beaten)
4 - 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
Zest and Juice of 2 limes

Instructions

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line.

How To Line a Loaf or Pound Tin

Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

Mixing Cake batter

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

Lime and Coconut pound Cake creaming method for cake batter

5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lime zest and juice, shredded/desiccated coconut, and remaining flour.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

Please note, if using a Bundt tin, cook time is 45 minutes.


Do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Coconut and Lime Pound Cake, transfer to loaf pan for baking

7. When the cake is done, take it out of the oven and leave in the cake tin for 2 minutes then turn out on to a cooling rack.

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.
 Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

Sprinkle a little coconut on the top if you wish, and store in an airtight container.

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

We'd love to hear from you and what you thought of our coconut and lime pound loaf cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

Recipe Card

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

Coconut and Lime Pound Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.

Ingredients

  • 3/4 cup or 175 g softened butter
  • 2/3 Cup or 150 ml coconut milk
  • 1 cup or 200 g regular sugar
  • 2 Large eggs (lightly beaten)
  • 4 - 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
  • 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • Zest and Juice of 2 limes

Instructions

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line.

** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. 

2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. 

4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. 

5. Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lime zest and juice, shredded/desiccated coconut, and the remaining flour.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour ***** Please note, if using a Bundt tin, cook time is 45 minutes.

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little. 

7. When the cake is done, take it out of the oven and leave in the cake tin for 2 minutes then turn out on to a cooling rack. 

Sprinkle a little coconut on the top if you wish, and store in an airtight container.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 93mgSodium: 350mgCarbohydrates: 53gFiber: 1gSugar: 33gProtein: 5g

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8 thoughts shared

  1. Hi, Thanks for the recipes. Today i tried the coconut-lime and i followed all instructions but it sunk in the middle. Have no idea why.

    1. Comment author image

      Lovefoodies

      says:

      Hi Mary, there are a few reasons why the cake could sink, one is maybe you opened the oven door whilst it was baking, or the temperature in the oven wasnโ€™t correct.
      The cake will sink a little bit (not much) as itโ€™s cooling.
      Hopefully it tastes good though!

    1. Comment author image

      Lovefoodies

      says:

      Hi Carolyn! Glad you found it! The recipe cards on Lovefoodies are always at the end of the post at the bottom for future reference.
      Happy baking and stay safe!