Lime and Coconut Cake Recipe



  • 2 large eggs
  • 1zest of lime, minced
  • 1 Tbsp lime juice
  • 1/2 c buttermilk
  • 3 bananas, very ripe, mashed
  • 3/4 cunsalted butter, softened
  • 1 1/2 cgranulated sugar
  • 2 call-purpose flour
  • 1/2 tspbaking soda
  • 2/3 cshredded coconut
  • 1 pkgcream cheese, reduced fat, softened; 8 oz.
  • 1 cpowdered sugar, sifted
  • 1 ccoconut shredded

How to Make Lime and Coconut Cake

  • FOR THE CAKE: Preheat oven to 350 degrees. Then grease a 9-inch springform pan and line it with parchment paper.
  • In a medium bowl, combine eggs, zest, lime juice, buttermilk, and mashed bananas. Then whisk together until well combined. Set aside.
  • In a large bowl, using an electric mixer beat together the butter and sugar until light and fluffy.
  • Add banana mixture. Beat on low until combined.
  • In another bowl, whisk together the flour and baking soda. Then add this to the banana/buttermilk mixture, whisking until well combined
  • With a large metal spoon, gently fold in coconut until just combined.
  • 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.
  • Cool in the pan for 10 minutes. Then remove the springform sides before transferring the cake to a wire rack to cool completely.
  • 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.
  • FOR THE ICING: Using an electric mixer, in a bowl combine the cream cheese and powdered sugar. Beat until smooth.
  • Spread over the cake. Then sprinkle with the toasted coconut before slicing and serving.

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