Coconut and Lime Cake

Nothing is better in a hot summer day than a light, fluffy slice of lime or lemon cake with a big cup of iced fruit juice. In desserts, lime and lemon always bring a lovely smell, beautiful flavor and a soft sense of vegetables. People love to add finely grated carrots, zucchini, pumpkins… in their muffins, cupcakes and cakes  (this is absolutely the most intelligent way to add vegetables to daily meals secretly), and me, I just fall in love with lime ❤

The recipe for this delicious Coconut and Lime Cake was modified from a fabulous recipe of Donna Hay: Coconut and Lemon Syrup Cake. I was too lazy to go out and buy some lemons and to make the syrup when the cake’s in oven, so I just skipped it and turn my cake into a lime cake. By using lime instead of lemon, of course, the cake’s flavor changed a little bit, but it’s different… in a good way, so feel free to choose one between those two gorgeous baking ingredients 😉

I was totally satisfied with this recipe, the cake has a soft, airy texture and some lovely crusts around the edges that will soften after a few hours in the fridge. The cake can be stored in about 2 days in room temperature, but don’t worry, it doesn’t exist that long XD

So what are you waiting for? Get your electric mixer ready and here we go:


1. 1 1/2 cups (225 grams) self-rising flour

2. 150 grams butter

3. 170 grams granulated white sugar (use 1 cup if you have sweet tooth ^^)

4. 3 eggs

5. 2 tsp finely grated lime rind (or 1 tbs finely grated lemon rind)

6. 1 1/2 cups (120 grams) dessicated coconut

7. 3/4 cup (185 ml) milk


1. Preheat oven to 180°C (355ºF).

2. Beat the butter, sugar and lemon rind in an electric mixer until light and creamy. Add the eggs and beat well. Mix through the coconut, flour and milk with a wooden spoon until smooth.

3. Pour into a 20cm round cake pan lined with non-stick baking paper and bake for 40 minutes or until cooked when tested with a skewer.

For the original recipe, check out the official Donna Hay’s website:

My cake right out of the oven and ready to serve!

I just love taking picture of the cake’s texture since self-rising flour is used^^

Happy baking and bon appetit 🙂

Love, Trang Quynh



  1. Laura · July 7, 2012

    This looks delicious!

  2. Susan · July 8, 2012

    Fantastic flavors here, and what a beautiful crumb! I’m so glad you commented on my blog, you have some lovely recipes!

  3. Pingback: Lime Yogurt Cake « Trang Quynh

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