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

Name: Easy Vegan Coconut Lime Cake with Lime Drizzle
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: British
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.

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

You can boost the flavour with coconut extract, but I don't bother.

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.

The full recipe, method and notes are in the printable recipe card at the bottom of this page.

Happy Baking!

Which type of coconut milk?

For this cake, you want a full-fat tin of coconut milk.

Not the drinking coconut milk you keep in the fridge to add to your cereal.

We want that real coconut flavour for this cake.

Tinned coconut milk tip

Canned coconut tends to separate in the tin, especially if your kitchen is cool in the winter.

It can be hard to mix the coconut solids (cream) and the coconut water until smooth.

My tip is to tip both the solids and water into a jug and pop it into the microwave for 30-40 seconds.

This will warm the coconut cream and soften it which makes it easier to whisk smooth, so you can measure out what you need.

How to use the leftover coconut milk

There's no need to waste the leftover coconut milk.

Either pop it in the fridge or pour into an ice cube tray and freeze for later.

Here are a few ways to use 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

I'm sure you'll have some ideas to use it up too.

Coconut cake topping ideas

I decorathe the top the cake differently depending on how I am feeling.

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.

Adding lime drizzle to a cake

Lime drizzle is super simple to make.

Zest and juice a lime, then mix the lime juice and zest with caster sugar.

While the cake is still hot from the oven, prick the top all over with a toothpick or skewer, then spoon the lime drizzle over the surface of the hot cake.

The lime drizzle will leave a lovely sugary citrus topping to the cake and the lime juice will sink into the cake making it a lovely moist coconut cake with a good lime flavour.

You can do the same with lemon juice and zest for a lemon cake, like my easy lemon cake.

Serving coconut cake

For best results serve the coconut cake with both the lime drizzle and lime icing with added coconut for maximum flavour.

Slices can be served as they are, but for a treat serve the cake with a dollop of vegan whipped cream.

We like Elmlea Plant Cream whipped with a little icing sugar and vanilla extract until thick.

Vegan squirty cream or pouring cream are good options too if you are serving the cake as a dessert.

Storing cake

Once the cake is cool and iced, you can store the whole cake in a cake tin or airtight container for a few days.

You could also slice it and stack slices in an airtight container with baking paper between slices.

Coconut cake is lovely and moist, so it won't dry out.

Can you freeze coconut cake?

Yes, you can freeze coconut cake.

If you are freezing the cake, you can add the lime drizzle but don't add the icing.

Slice the cooled cake and layer in an airtight freezer-friendly container with baking paper between the layers.

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Easy Vegan Coconut Lime Cake with Lime Drizzle Recipe Pin

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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!

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Dessert

British

Yield: 10 slices

Author: Jacqueline Meldrum