An easy recipe for moist vegan lime cake topped with lime drizzle, then finished with a layer of icing and coconut. The perfect after-dinner treat.
Easy Vegan Coconut Lime Cake with Lime Drizzle
My latest easy vegan cake is a coconut lime cake topped with lime drizzle and finished off with a layer of icing topped with shredded coconut.
This tropical-flavoured dairy free coconut cake is moist and fluffy.
Super simple to make too.
It's a beautiful cake, even if it isn't one of those fancy layer cakes.
Perfect for afternoon tea, for a cheeky wee snack or for the perfect dessert.
For more easy cake recipes check out my guide to easy vegan cakes.
Vegan loaf tin cakes
I love loaf tin cakes.
They are super easy to make (well mine are) and you use the same cake tin every time and make them all with the same method.
Make up the wet ingredients in a jug. combine the dry ingredients in a large bowl, pour the wet ingredients into the dry ingredients, then fold in until just combined.
Then pour the cake batter into a 2 lb (900g) lined loaf tin and bake in a pre-heated oven until baked through and golden.
You don't need to cream anything and you don't need a stand mixer, electric hand mixer or whisk.
They are so, so easy to make.
Want to try a few more vegan loaf cakes after you make this coconut lime cake? Try this jaffa orange cake topped with dark chocolate, a moist apple cake, a retro carrot cake or a sticky golden syrup cake.
Lining a loaf tin
Lining cake tins isn't the faff it used to be when you had to measure it all up and cut out non-stick baking paper (parchment paper) to fit the tin.
Nowadays, you can buy loaf tin inserts and it saves so much time and hassle.
The cakes never stick either.
Loaf tin liner tip
Loaf tin liners are fab, but they can flap about as you are pouring the cake batter in, which can get very messy.
To stop the liners moving as you add the batter, just rub some vegan butter or spread along the inside rim of the loaf tin and this will hold the liners in place like edible glue.
You will thank me when you pour that cake batter in.
What you need to make vegan coconut lime drizzle cake
Here are the simple ingredients you need to make the best vegan coconut cake.
Cake ingredients
- Coconut milk - full fat coconut milk
- Lime juice
- Vegetable oil - or other mild oil
- Plain flour - also called all-purpose flour
- Caster sugar
- Lime zest
- Desiccated coconut - also called coconut flakes
- Baking powder
- Salt
Lime drizzle (lime glaze) ingredients
- Lime juice
- Caster sugar
Icing & Coconut Topping
- Icing sugar - also called confectioner's sugar
- Lime juice
- Lime zest
- Desiccated coconut
You can toast the coconut for extra flavour, just spread it evenly on a lined baking tray and roast for a few minutes until golden or toast in a dry pan with no oil.
Toasted coconut does have a wonderful flavour.
Tinned coconut milk tip
How to use the leftover coconut milk
- Smoothie - add to a smoothie to make it creamy
- Hot chocolate - for a coconut flavour
- Soup - add it to soup to make it creamy
- Curry - add it to your curry or dahl
- Pasta - add to a pasta sauce
- Always lime drizzle first!
- Lime icing topped with desiccated coconut.
- Coconut buttercream (use vegan butter and icing sugar) or cream cheese frosting, topped with coconut.
- Spread with lime marmalade and topped with coconut.
- Just a dusting of icing sugar.
Serving coconut cake
Storing cake
Can you freeze coconut cake?
Save your favourite recipes for free!
How to make Homemade Coconut Lime Cake
A step-by-step photo guide followed by a full printable recipe.
Step 1
- Add lime zest and juice to a small bowl.
- Measure the coconut milk (give it a good whisk to combine the solids and coconut water) in a jug, then add the lime juice and zest and set aside for a few minutes.
- Preheat the oven and line your loaf tin.
- Next add vegetable oil or a mild olive oil to the milk.
- That's your wet ingredients ready. (full recipe card below)
Step 2
- Measure your flour into a large mixing bowl and add the baking powder and salt.
- Then add the sugar and more lime zest.
- Finally add the desiccated coconut (unsweetened shredded coconut).
Step 3
- Give the dry ingredients a good mix, then pour in the wet ingredients.
- Fold the wet ingredients to the dry with a spatula or wooden spoon (there is no need for an electric whisk or even a hand whisk).
- Only fold in until just combined as overmixing will result in a heavy, stodgy cake.
- Pour the cake batter into the lined loaf tin and bake until golden brown.
Step 4
- While the cake is baking make the lime drizzle.
- Once the cake is baked (a skewer or toothpick inserted into the middle will come out clean) pop in on a wire rack (still in the loaf tin).
- Prick all over the top of the cake whilst still hot (with a skewer or toothpick) and pour over the lime drizzle, which will sink into the cake through the holes and leave a sugary lime coating on top of the cake.
- Leave to cool in the tin for 10 minutes, then carefully turn out and leave to cool completely on your cooling rack.
Step 5
- While the cake cools you can make the lime drizzle.
- Add more lime juice and lime zest to a small bowl, then add icing sugar until you have a thick icing.
- Set aside until it's time to decorate the sponge cake.
Step 6
- Once the cake is cool, pour the icing over the top.
- Spread it so the top of the cake is covered, but don't worry about it dripping as it looks rather good.
- Top the wet icing with dessicated coconut.
- Serve and enjoy!
Easy Vegan Coconut Lime Cake with Lime Drizzle
Ingredients
- 300 ml (1 + 1/4 cup) tinned coconut milk (full fat)
- 50 mil (1/5 cup) lime juice (I used 3 small limes)
- zest from 4 limes
- 80 ml (1/3 cup) vegetable oil (or mild olive golden olive oil, NOT extra virgin olive oil, it's too strong flavoured)
- 300g (1 + 3/4 cups + 2 tablespoons) plain flour (all-purpose flour)
- 250g (1 + 1/4 cups) caster sugar
- 10 tablespoons desiccated coconut (fine coconut flakes)
- 1 teaspoon baking soda
- 1 pinch salt
- 1 lime - zest and juice
- 1 tablespoon caster sugar
- 1 lime - zest and juice
- 5-6 tablespoons icing sugar (confectioners sugar), you may need a bit more or less (depending on the size of the lime), to make a thick icing.
Instructions
- Zest 3 limes and squeeze your limes until you have 50 ml (1/5 cup) lime juice (you may need another lime to get enough juice).
- Whisk the contents of a tin of coconut milk until well combined (see my tip in notes), then measure into a jug (keep the excess for adding to a curry, smoothie or soup).
- Pour the lime juice into the jug of coconut milk and mix well. Set aside.
- Preheat your oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.
- Now add the oil to the milk. That's your wet ingredients ready.
- Measure your flour into a large mixing bowl and add the baking powder and salt, then add the sugar and more lime zest (zest from 1 lime).
- Finally, add the desiccated coconut (unsweetened shredded coconut) and give the dry ingredients a good mix, then pour in the wet ingredients.
- Fold the wet ingredients into the dry with a spatula or wooden spoon. Only fold in until just combined as overmixing will result in a heavy, stodgy cake.
- Pour the cake batter into the lined loaf tin and bake for 1 hour and 10 minutes approximately until golden brown.
- Test if the cake is ready by inserting a skewer or toothpick into the centre of the cake. If it comes out clean it's ready, but if there is batter on it, the cake needs longer. All ovens vary so check after 1 hour. Your cake may need to come out a little quicker or bake a bit longer.
- While the cake is baking make the lime drizzle by mixing the sugar, lime juice and zest and set aside.
- Once the cake is baked (a skewer or toothpick inserted into the middle will come out clean) pop in on a wire rack (still in the loaf tin).
- Prick all over the top of the cake whilst still hot (with a skewer or toothpick) and pour over the lime drizzle, which will sink into the cake, then leave the cake to cool in the tin for 10 minutes, Carefully turn out the cake and leave to cool completely on your cooling rack.
- While the cake cools you can make the lime drizzle. Add more lime juice and lime zest to a small bowl, then add icing sugar until you have a thick icing. Set aside until it's time to decorate the cake.
- Once the cake is cool, pour the icing over the top and spread it so it covers the op of the cake and drips down the sides. Top the wet icing with dessicated coconut.
- Serve and enjoy!
Notes
- When it's cold - a can of coconut milk will separate into coconut solids and water. To combine easily, pour into a jug and microwave for 30 seconds to 1 minute to warm through. Whisk until well combined.
- Keep excess coconut milk to add to soup, curry or a smoothie.
- Storage - store the cake in an airtight container or cake tin for a few days. It's moist so it won't fry out.
- Freezing cake - freeze the cake in slices separated with baking paper (drizzle added but no icing). It can be frozen for 2 months.
Calories
8 slices = 364 calories per slice
9 slices = 324 calories per slice
8 slices = 292 calories per slice
Nutrition Facts
Calories
291.55Fat (grams)
15.83 gSat. Fat (grams)
8.32 gCarbs (grams)
62.83 gFiber (grams)
2.68 gNet carbs
60.17 gSugar (grams)
3.67 gProtein (grams)
4.54 gSodium (milligrams)
121.81 mgCholesterol (grams)
0 mg
Jacqs kindly gave me this recipe to try before she published it. I gave it a big double thumbs up. It is superb. Jill x
ReplyDeleteThanks Jill. I'm so glad you enjoyed it.
DeleteLooking forward to making this. Made some of JM's cakes before and they turned out well.
ReplyDeleteAww thanks. I am so pleased you are enjoying my cake recipes.
DeleteI love this flavor combination! I made this cake last night and it was perfectly moist and flavorful! So good!!
ReplyDeleteHi Sky, I am so pleased you tried it and loved it as much as we do. Thanks for letting me know.
DeleteI made this last weekend for some friends and they absolutely loved it. I cannot wait to make it again thank you for sharing such delicious recipes
ReplyDeleteYou are so welcome. I am glad you and your friends enjoyed the cake.
DeleteNot only was this delicious, but I learnt something too - I never knew loaf tin inserts existed before now 🤣 Going to buy a pack today!
ReplyDeleteOh yes. In my opinion the are a must!
DeleteMade this cake at the weekend and my family loved it, especially my grandad. Thanks so much. (Mollie)
ReplyDeleteAwww that's fabulous and the grandad seal of approval too. That's the best!
DeleteI love cakes, but this one is one of those I have never tried making myself, you know. Definitely something to try over the weekend!
ReplyDeleteThis was such a light and fluffy cake that does not disappoint! Turned out moist and delicious; the best way to cure my sweet tooth, indeed!
ReplyDeleteThis Vegan Coconut Lime Cake looks absolutely delicious! I was very impressed with its vibrant flavors and moist texture.
ReplyDeleteThe combination of coconut and lime flavors was so refreshing. The cake was moist and had the perfect amount of sweetness. I'll definitely be making this again!
ReplyDeleteHi I've made this cake for the first time , for my friend who is Vegan. When it was cool , I cut a slice to try but I was disappointed because it tasted clumpy , even though it has been in the oven for 1 hour and 15 mins . What have I done wrong?
ReplyDeleteIt sounds like either the mixture was over mixed, which can make a cake dense,. or the oven runs a bit hot, which can also cause a cake to be dense inside as it's under baked. When making it again, only fold in until just combined and bake 10 degrees lower for longer. Ovens really vary.
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