Coconut Lime Sandwich Cake

Coconut Lime Sandwich Cake


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This is a two layered coconut cake with a coconut cream/condensed milk glaze and lime cream icing. Did someone say decadent? The glaze creates a moist and perfect texture and the lime cream is the perfect icing. This cake is best made a day or two before serving for the glaze to sink in, and then frosted/decorated on the day of eating with the lime cream.


Serves: 18 

  • Cake
  • 3 cups (375g) plain flour, sifted
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 375g butter, room temperature
  • 2 1/2 cups (500g) white sugar
  • 7 eggs
  • 1 1/2 teaspoons vanilla essence
  • 1 1/2 cups (375ml) coconut milk
  • 1 1/2 cups (125g) desiccated coconut
  • Glaze
  • 1/2 cup (125ml) coconut cream
  • 1/2 cup sweetened condensed milk
  • Lime Cream Icing
  • 2 1/4 cups whipping cream
  • 3/4 cup (90g) icing sugar, sifted
  • 3 teaspoons lime zest
  • 6 teaspoons lime juice
  • 3 teaspoons vanilla essence
  • toasted coconut
  • lime slices

Preparation:45min  ›  Cook:50min  ›  Ready in:1hour35min 

  1. Cake: Preheat oven to 180 degrees C. Grease and line 2 x25cm spring form cake tins. This is essential as the cakes will stick.
  2. Sift flour, baking powder, baking soda and salt together and set aside.
  3. Cut the butter into cubes and place in a large bowl. Add sugar the cream until light and fluffy, this is best done with hand mixer.
  4. Add eggs one at a time while beating well so it is incorporated completely before adding next egg. Mix in vanilla essence.
  5. With a spatula fold in a small amount of flour mixture alternately with coconut milk, taking care not to over beat, but ensuring it is well incorporated. Continue until it is all added Mix in the desiccated coconut.
  6. Split mixture in half and pour batter into prepared spring form tins. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the cake comes out clean.
  7. Glaze: Mix together the coconut cream and sweetened condensed milk.
  8. After taking the hot cakes out of the tins, use a chopstick to poke holes evenly over the top in rows, taking care not to poke all the way through to the bottom.
  9. Using a pastry brush, paint the glaze over the tops of each hot layer.
  10. Lime Cream Icing: Whip the cream to soft peaks and gradually add sifted icing sugar while beating. Keep whipping until cream holds a peak when beaters are lifted. Fold in lime juice, vanilla and lime zest.
  11. To Assemble: Dollop a third of the cream onto one of the cooled cakes and spread evenly. Place second layer on top and evenly spread the other two thirds of the lime cream on the top and sides. Sprinkle over the toasted coconut on top and sides. Cake looks gorgeous when decorated with thinly sliced lime crescents and twists of lime.

Make the Day Before

This cake is best made a day or two before serving so the glaze has time to sink in. You can then ice it on the day of eating.

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