Citrus and tropical flavours combine in this light & delicious Lime & Coconut Cake with a sticky, zesty glaze.
Lime and coconut are two of my favourite flavours and they come together perfectly in this delightfully sticky and zesty cake. The tropical flavours bring back welcome memories of Summer which, after the recent storms here, feels like a lifetime ago.
I can never resist a bargain and when I saw great big nets of limes at two for $5.00 I had to have them. Along with lots of gin and tonics, we have been eating plenty of this Lime & Coconut Cake.
The tender lime sponge is full of citrus flavour and heavily flecked with shredded coconut which lends a slightly chewy texture. Top that with an extra pop of flavour from the zesty, sticky lime glaze and you will be in tropical heaven!
Limes have a multitude of health benefits. Just one lime has around twenty-two milligrams of calcium and five milligrams of folate. They are also known to be anti-carcinogenic, help prevent kidney stones, lower cholesterol and combat aging skin.
All great reasons to make and eat this Lime & Coconut Cake!
Please leave your feedback below when you make this cake. I love to hear what you think! You can also share your pictures on Instagram or Twitter. I am @avirtualvegan. Use the #avirtualvegan on Instagram so I don’t miss them.
If you love lime then check out my Zesty Black Bean Burgers or my Spicy Papaya Salad and if you are a citrus fan in general then my Lemon & Blueberry Cornmeal Muffins are amazing!
Lime Coconut Cake
Ingredients
For the cake
- 120mls |1/2 cup lime juice (3-4 large juicy limes)
- 3 limes zested
- 1 tablespoon apple cider vinegar
- 190g | 3/4 cup apple sauce
- 60mls | 1/4 cup coconut oil in liquid form ( unrefined will add to the coconut flavour but refined will do)
- 180g | 1 3/4 cup cake flour (you can sub all purpose but the cake won't be quite as light. If in the UK use sieved plain flour)
- 30g | ½ cup shredded coconut ,unsweetened
- ¼ teaspoon salt
- 1 teaspoon baking powder (I love this one as it is aluminium free & works really well)
- ¼ teaspoon baking soda
- 100g | ½ cup cane sugar (any other granulated sugar will work here)
For the icing
- 65g | 1/2 cup natural powdered sugar (I use this organic & vegan brand)
- 2 - 3 tablespoons lime juice
- 1 lime zested
Instructions
- Preheat your oven to 350 degrees F.
- Grease and line a cake tin with parchment paper or use loaf tin liners . I used a 9 x 5 USA Pan loaf tin
- Add all the wet ingredients to a bowl or jug and mix well.
- Add all the dry ingredients to a mixing bowl and stir to combine.
- Add the wet mixture to the dry mixture and stir until just combined. DO NOT over mix. Just mix until you cannot see any dry bits of flour. Work quickly. You will start to see bubbles forming as you mix and the quicker you get it in the oven the better the cake will be.
- Place in the centre of your oven and bake for 40 - 50 mins or until a toothpick or skewer inserted into the centre comes out clean.
- Remove from oven and cool on a cooling rack
For the icing
- Put the powdered sugar in a small bowl
- Add lime juice 1 tablespoon at a time, stirring well between each addition. You won't need as much as you think you will. Stop when you have a thickish, but pourable icing. If you add too much lime juice just add a little more powdered sugar.
- Pour the icing over the top of the cooled cake. It looks good when you let it run down the side in little streams.
- Grate a little lime zest on the top to add a pop of colour!
We developed our very first vegan recipe for a dear friend coming to visit. It was delicious! Hubby even loved it, and he’s your traditional meat and taters kinda guy. I’m always looking for new vegan recipes to try. This one looks so good! And I love that there aren’t any special ingredients that I’m not familiar with yet (still got lots to learn about a vegan diet). 🙂
Thanks Mae! Good to hear that you are trying out some vegan recipes and what a great friend you are to do that!
You really won’t miss the egg and butter in this recipe. It’s so good!
I do try to limit the more unusual ingredients but sometimes they are necessary to get a good result. In most traditional vegan cakes you would use flax or chia in place of the egg but luckily in this cake the acid and the baking soda / powder do all the work!
This is so pretty!!!! I want to eat it immediately. Now I’m singing, “you put the lime in the coconut and mix it all up, put the lime in the coconut, call the doctor woke him up….”
Thank you for the lovely comment & the song! ?
My word this looks tasty! I love lime and I love coconut, but most of all I love them together! haha!
Thanks Jared! Lime & coconut are a match made in heaven!
Yum this looks so good! Lime and coconut are such a refreshing combination – it’ll be like a tropical vacation in the middle of winter:)
Exactly! Thanks Brianne!
looks amazing! any apple sauce replacements?
The apple sauce replaces the eggs and means you can use less fat in the cake. I haven’t tried it with any thing other than apple sauce but pear purée might work as that has a very mild flavour .Banana would probably work too but the flavour would no doubt come through. If you can use apple sauce it would certainly give the best result. It is easy to make yourself if you have some apples lying around. Peel and core them and put them in a pan with 2 -3 tablespoons of water and cook down until soft. If they are harder type apples that don’t go soft easily just purée it after in a blender, food processor or with a stick blender.
I recently discovered my love for Coconut, so are currently collecting great recipes that involve coconut. This sounds pretty good and is high up on the list of recipes I want to try soon! Thanks for sharing 🙂
I am glad you like my recipe. Coconut is just a fantastic ingredient. It’s so versatile and is wonderful in this cake both for taste and texture. I hope you enjoy it !
Ooooh yes lime and coconut go so well together! Your cake looks fantastic! I love the lime zest overtop, it makes it looks so pretty 🙂
Thank you Heidi!
Oh my gosh, I have all the ingredients to make this loaf, I’m going to try it today!!!! 😀
Don’t you just love it when you see a recipe you like and have all the ingredients! It doesn’t happen often. You making this cake was obviously meant to be! Enjoy Angela ?
Is there any reason I couldn’t bake this cake as cupcakes?
I have never cooked it that way but there is no reason at all it wouldn’t work. You will need to adjust the cooking time but that will be the only difference. I would imagine about 20 minutes – 25 minutes. Check that a toothpick or skewer comes out clean before you remove them.
They will make great cupcakes!
Thank you! I’ll let you know how it goes!
I was wondering if the apple sauce could be subbed for something else? It’s not easy to get hold of here, but I’d love to make this cake! Thanks
There isn’t really a sub for the apple sauce in this cake. Mashed banana would work but the flavour of the banana would ruin the nice lime flavour. All is not lost though! Make your own apple sauce. It’s so easy and takes no time at all. Just peel and core some apples. If you are in the UK use cooking apples. If not any apples will do. I’m not sure how many you will need to get 3/4 of a cup of sauce, perhaps 5 regular eating apples, or 2 -3 cooking apples as they tend to be quite large. I so miss them as you can’t get them here in Canada! If you end up with too much it freezes well or you can throw it in a smoothie or some oatmeal ( or make another cake)! Chop them and throw them in a pan with a couple of tablespoons of water. Cook over a medium heat until soft (about 10 – 15 mins) Some apples stay a little hard when you cook them like this but don’t worry as you blend it anyway. Throw everything in a blender or food processor and blitz until smooth. If you have used English cooking apples you will probably be able to skip the blending as they break down to a purse anyway. Then you will have apple sauce. It will keep in the fridge for up to a week in a sealed container.
I hope that works for you.
Great combination of flavours. I can’t resist a lime glaze – yum.
Thank Patricia!