Lime and Coconut Cake

Try our gorgeous coconut cake drizzled with zingy lime icing - perfect with tea or packed up for a picnic!
Serves: 12
  • Cake
  • 175g buttery spread*, softened
  • 3 large eggs, beaten
  • 250g Carnation Condensed Milk
  • 55g desiccated coconut
  • finely grated zest and juice 1 lime
  • 175g self-raising flour
  • 1tsp baking powder
  • Icing
  • 100g icing sugar
  • Long strands lime zest and juice 1 lime

You will also need...

900g loaf tin lined with baking parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    25 mins

    Cook time
    55 mins

Each serving typically contains

  • Energy 1221kJ 292kcal 15%
  • Fat 16.3g 23%
  • Saturates 6.1g 31%
  • Sugars 21.5g 24%
  • Salt 0.59g 10%

of an adult's Reference Intake (RI)*
Energy per 100g: 1754kJ/420kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.
  2. 2. Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one). Pour into the tin and bake for 55-65 minutes spring and cooked through. (If the top becomes too brown cover the cake with a piece of parchment). Cool the cake slightly then remove from the tin to cool completely.
  3. 3. For the icing – simply mix enough lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.
  4. For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!

    *recipe based on a 70% fat spread.

Discussion Board

  • Harrysu
    April 13, 2016
    I recently baked this cake for our baking club at work, noted the above comments and used 2 limes I also used a 7" round cake tin instead of the loaf tin. Delicious and a huge hit with my work colleagues, shared the recipe and will definitely bake again , many thanks Carnation
  • Gill3041
    June 07, 2014
    Delicious and not too sweet (despite the fact I put the whole 397g tin of condensed milk in by mistake!! Took slightly longer to cook). I'll definitely be baking this again and sharing the recipe
  • brendakim
    April 18, 2014
    can you use the light condensed milk in this recipe please

    Carnation says:
    Hi Brenda, Carnation Light Condensed Milk is a good substitute in almost all of our recipes. It works beautifully in the particular cheesecake.
  • Suep666
    April 14, 2014
    Novice at loaf cakes..tried this one using two limes as per suggestion to ma bakers problem.. Worked out ace ! Definately needs the two limes and covered over about 20 mins before finishing cooking (but my oven hates me so that could be just me) lovely cake real easy and not too sweet !! Yay...thanks Carnation !
  • Kath
    December 26, 2013
    Made this several times and passed it on to my daughter who loves it as well. We do use extra lime zest for a bit more flavour. We would really like your opinion on how well this mix would be in cup cakes. I'd like to make muffin sized ones and fill with a lime butter icing but not sure of the oven temperature (fan) or baking time. Can anyone help?

    Carnation says:
    Hi Kat, they would make very sweet individual cakes. Our recommendation would be not to change the cooking temperature rather reduce the cooking time by approximately 5 minutes. Bake until springy to touch. Cooking temperatures vary between ovens and so will the times.
  • Ivy-Alice
    December 20, 2013
    I have searched your website for a recipe to use the 150g (almost) condensed milk leftover from a 397g tin but have not found anything. Can you suggest a recipe? If not, can it freeze?

    Carnation says:
    Hi Ivy-Alice, Next time you have left over Carnation Condensed Milk you could try Red Berry Meringue Mess or Bread and Butter pudding. These recipes will both work well if you reduce the Carnation Condensed Milk in the recipe to about 150g.
  • Ma Baker
    August 12, 2013
    Made this for the first time today. Easy to make, browned nicely (I did cover loosely with foil after 45 minutes and cake done at 55 mins). Nice texture but can't taste the lime in the cake at all and although I like coconut the cake tastes quite bland. I wouldn't make again.

    Carnation says:
    Hi Ann, sorry to hear you were disappointed by your cake. If you prefer a zingy treat why not add a the zest and juice from a second lime?
  • Susie B
    July 17, 2013
    Used toasted coconut and caramel condensed milk to make the lime and coconut cake. Makes a delicious cake, goes down well with at my jewellery making class.

    Carnation says:
    Hi Sue, sounds wonderful. We love the exotic flavour combinations will have to give it a go!
  • cookie
    May 07, 2013
    where can i buy the cheese slicer used in this recipe to peel the lime also the small grater?

    Carnation says:
    Hi Jean, you can find very fine graters in all good kitchen shops and if you want strips of zest you can do this with a very sharp knife - cut a strip of zest and use the knife to remove any white pith, then very finely shred. Alternatively buy a zester from good cook shops and supermarkets.
  • cookie
    May 04, 2013
    I have made this cake twice now & i love it, such a lovely taste & so light in texture, i am now searchig your website for more of your recipes

    Carnation says:
    Hi Jean! So glad you liked it! Try our Lemon Drench Cake which is also lovely or maybe our Chocolate Fudge Cake if you love baking?
  • skullhead
    February 11, 2013
    Just made this cake, and it was absolutely delicious.
    Thanks for the excellent recipe

    Carnation says:
    Hi Paul, well you're very welcome! We love it too! :0)
  • SilverGrani
    January 22, 2013
    Just made this cake.mmmmmmmm
  • drewmorgan
    May 14, 2012
    As easy as stated, quick moist and very tasty. I left of the icing as i thought it might be too much but it was just as nice can truly recommend this recipe.
    Kept well in a fresh seal tub and was moist after a week or so. A**********