Coconut and Lime Cake Recipe

A lime key pie inspired sheet cake with a coconut and lime sponge, homemade vegan lime curd and whipped cream topping!

Sheet cakes are a great simple bake and this lime key pie inspired coconut and lime sheet cake makes a great, but simple, centerpiece dessert. It has a soft and fluffy coconut and lime sponge base, topped with a homemade lime curd, vegan whipped cream and a coconut and lime decoration. It's so simple to make and tastes amazingly light and delicious!

It's dairy free, egg free, nut free, easily gluten free and of course, completely plant based!

This recipe makes one 7" x 11" sheet cake. It is best eaten within about four days while it is freshest. Store in an airtight container in the fridge to keep the whipped cream cold.

The recipe is based on making one large sheet cake but you could make little individual cupcakes instead if you would like.

Makes one 7" x 11" sheet cake

Sponge ingredients;

240g plain flour

145g caster or granulated sugar

14g baking powder

50 g desiccated coconut

70g sunflower oil

250g coconut milk

Zest and juice of 1 lime

1 batch homemade vegan lime curd - find my recipe below

1 pot vegan coconut double cream (approx 220ml)

Extra desiccated coconut and lime zest for decoration

You will also need; a mixing bowl, whisk, spoon, 7" x 11" baking tin, baking paper, electric hand whisk, small saucepan, small bowl

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How to make your cake;

1. Pre heat the oven to 160°c and line your baking tin with baking paper

2. Add all the dry ingredients into the bowl, flour, sugar, baking powder, desiccated coconut, and lime zest, and give them a quick whisk together

3. Add the wet ingredients, oil, coconut milk and lime juice, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Pour the sponge batter into the baking tin and bake for around 20 minutes until turning lightly golden and a cocktail stick comes out clean

5. Set aside to cool

6. Once the sponge is cooled, whip your cream topping

7. In a mixing bowl add the cream and use an electric hand whisk to whip until thick and fluffy

8. Now assemble your cake. Keep the cake in the baking tin or remove and place on a large plate. Use a straw to prick holes all over the cake for the lime curd to run down into

9. Spread the lime curd over the top of the cake (if you made one batch of my recipe, you may have slightly more curd than needed. Keep any spare curd in the fridge)

10. Careful spread the whipped cream over the top, making sure not to disturb the lime curd layer underneath

11. Decorate your cake with extra desiccated coconut and lime zest

12. Now your cake is ready to eat!

Tips & Tricks!

• I used my Dojo Homes non stick baking tin (gifted), but this is my normal 7" x 11" x 2" baking tin;  https://amzn.to/45YU9Do

• Any vegan lime curd will work. Here’s my easy, five ingredient vegan lime curd recipe; https://www.clemievegancake.com/post/easy-vegan-lime-curd-recipe

• I used Coconut Collab coconut plant cream as my vegan whipped cream layer

• These are my mixing bowls - https://amzn.to/489iB6s

• An electric hand whisk is really needed to whip up the cream. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O

• To make your cake gluten free, use gluten free plain flour and add 1g of xantham powder for every 100g of flour. It doesn’t sound like much but it makes such a difference to the sponge texture!