Real Recipes From Real Home Cooks ®

lime and coconut cake

★★★★★ 4
a recipe by
Salt Life, FL

This is for all the lime and coconut lovers out there.

Blue Ribbon Recipe

Put the lime in the coconut and shake your taste buds up! This cake reminds us of a cross between banana bread and a lime coconut cake. It's dense and moist with a delicious citrus lime flavor. Yum! The creamy frosting adds a nice tangy taste.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves According to Serving Size
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For lime and coconut cake

  • 2
    large eggs
  • 1
    zest of lime, minced
  • 1 Tbsp
    lime juice
  • 1/2 c
  • 3
    bananas, very ripe, mashed
  • 3/4 c
    unsalted butter, softened
  • 1 1/2 c
    granulated sugar
  • 2 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 2/3 c
    shredded coconut
  • 1 pkg
    cream cheese, reduced fat, softened; 8 oz.
  • 1 c
    powdered sugar, sifted
  • 1 c
    coconut shredded

How To Make lime and coconut cake

  • Springform pan lined with parchment paper.
    FOR THE CAKE: Preheat oven to 350 degrees. Then grease a 9-inch springform pan and line it with parchment paper.
  • Eggs, zest, lime juice, buttermilk, and mashed bananas combined in a bowl.
    In a medium bowl, combine eggs, zest, lime juice, buttermilk, and mashed bananas. Then whisk together until well combined. Set aside.
  • Butter and sugar combined.
    In a large bowl, using an electric mixer beat together the butter and sugar until light and fluffy.
  • Banana mixture added to the butter.
    Add banana mixture. Beat on low until combined.
  • Adding flour to the batter.
    In another bowl, whisk together the flour and baking soda. Then add this to the banana/buttermilk mixture, whisking until well combined
  • Folding coconut into the batter.
    With a large metal spoon, gently fold in coconut until just combined.
  • Batter poured into a springform pan.
    Spoon the batter into the prepared springform pan. Bake for 50 minutes or until golden and a skewer inserted in the center comes out clean.
  • Cake cooling on a wire rack.
    Cool in the pan for 10 minutes. Then remove the springform sides before transferring the cake to a wire rack to cool completely.
  • Toasting the coconut.
    Meanwhile, in a pan over medium heat, toast the remaining cup of shredded coconut. Stir constantly until golden in color. Then remove from the heat.
  • Cream cheese frosting in a bowl.
    FOR THE ICING: Using an electric mixer, in a bowl combine the cream cheese and powdered sugar. Beat until smooth.
  • A slice of Lime and Coconut cake on a plate.
    Spread over the cake. Then sprinkle with the toasted coconut before slicing and serving.