Pretty in Some Pink – Coconut & Lime Cake

Which wasn’t very coconutty to be honest.

Thing was, I wanted to make a cake without using dairy…and so replaced the yogurt with coconut cream.

Except the beautiful cream with its sweet fragrance didn’t bake itself complete with the fragrance.

I’m getting increasingly annoyed with coconut milk. I find the fragrance and flavour disappear in baked and friend goods…I might have to resort to ‘coconut powder’ in an attempt at preservation.

Still, this cake was nice. The winner for me though were the dainty decorations on top.

I baked it in a tart tin, one without a loose bottom.


I made sure the base was well greased with butter so it came out quite easily. I set the cake upside down so I could fill the new ‘top’ with a glaze.

Step 2? Make an lime glaze, with icing sugar.

How to make a simple icing sugar glaze

Sift 1 1/2 cups of icing sugar into a bowl, add 1 teaspoon finely grated lime zest

With a spoon, gently stir in a teaspoon at a time, freshly squeezed lime juice. You want a thick, lighter than toothpaste mix. It’ll set ‘hard’.


For ages and a half, I’ve adored the simple, gorgeous pink flowers from water leaf. And was so glad I had enough growing to snip, snip, snip.

More on waterleaf and Nigerian vegetables from



I gave the edible flowers a quick wash and prepped the other toppings, namely halved lime slices.


And then I made a one-sided ‘trellis’ (?) pattern, alternating flowers and lime.


So gorgeous, right?


And yes, we eventually had to cut into it. In spite of missing the intense coconut flavour, the texture was beautiful with a light crumb and a bit of sponginess.


Downed with glass upon glass of mint tea.


Coconut & Lime Cake
A quick and easy cake which requires only a whisk but yields gorgeous, spongy textured cakes. If you master one cake recipe, let it be this one. You can vary it n so many ways - really amazing.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
3136 calories
367 g
522 g
171 g
43 g
46 g
834 g
369 g
182 g
1 g
115 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3136
Calories from Fat 1494
% Daily Value *
Total Fat 171g
Saturated Fat 46g
Trans Fat 1g
Polyunsaturated Fat 24g
Monounsaturated Fat 91g
Cholesterol 522mg
Sodium 369mg
Total Carbohydrates 367g
Dietary Fiber 7g
Sugars 182g
Protein 43g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Butter, to grease the tart tin
  2. 230g plain white flour (about 2 cups)
  3. 180g white granulated sugar (about 1 & 1/2 cups)
  4. 2 teaspoons baking powder
  5. A pinch of salt
  6. 150ml coconut milk or cream
  7. 120ml oil (corn, coconut, sunflower, rice bran etc)
  8. 3 medium eggs
  9. 1 teaspoon vanilla extract
  10. Zest and juice of 1 large lime
  1. Grease a tart tin very well with butter
  2. Preheat the oven to 180 degrees centigrade
  3. Combine dry ingredients - in a bowl, mix the white flour, baking powder and the pinch of salt. Sieve the mixture twice to incorporate air
  4. Add the sugar into the flour mixture and whisk together
  5. Combine the wet ingredients - put the oil, coconut milk or cream and vanilla extract into a bowl. Add the eggs and whisk together.
  6. Make a well in the centre of the bowl with the flour mixture. Put the yoghurt mixture in the centre and using a spatula, mix well, from the outside in so you don’t end up with lumps of unmixed flour.
  7. Bake in the centre of a pre-heated oven for 25 - 30 minutes
  8. Cake is ready when a skewer inserted into the centre comes out clean and the edges turn golden
  9. Remove and set on a rack to cool, about an hour
  10. Once cold, pour glaze on and decorate as you like
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    • thanks dear. It was tender and moist and crumbly. I really wanted the coconut flavour to come through so was a touch disappointed. I guess I’ll have to use flour and powder and bits to draw the flavour in.

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