Coconut Lime Cake

May  5, 2019
Author Notes

Maialino’s Olive Oil Cake takes a tropical vacation with this adapted recipe that uses coconut oil, coconut milk and limes instead of olive oil, whole milk and oranges. A neglected bottle of coconut rum in the back of my cupboard was put to use replacing the original recipe’s Grand Mariner, but I suspect the cake would still be delicious without it. Even though I reduced the amount of oil, the cake still retains the appealing texture of a traditional olive oil cake — a slightly crunchy exterior yielding to a dense tender crumb in the middle. —Jennifer Davis

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 8-10
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup coconut oil, warmed so it's liquid
  • 1 1/4 cups full-fat coconut milk
  • 3 eggs, room temperature
  • 1 1/2 tablespoons lime zest
  • 1/4 cup fresh lime juice
  • 1/4 cup coconut rum
  • Whipped cream or whipped coconut cream, for garnish
In This Recipe
  1. Preheat the oven to 350. Swipe a little coconut oil across the bottom of a 9-inch cake pan that is at least 2 inches deep, then line the bottom of the pan with a circle of parchment paper. Oil the parchment paper.
  2. Whisk flour, sugar, salt, baking soda and baking powder together in a medium bowl. Add lime zest to the dry ingredients and stir until lime is evenly distributed.
  3. In a mixing bowl, beat together on medium speed coconut oil, coconut milk, eggs, lime juice and coconut rum. Add dry ingredients, stir until just combined -- batter will be lumpy.
  4. Pour batter into prepared pan and bake until top is golden and a cake tester comes out clean, about 40-45 minutes. Transfer cake to rack and let cool for 10 minutes. Run a knife around the edge of the cake to loosen, invert cake onto rack and cool completely. Serve with lightly sweetened whipped cream or whipped coconut cream, and top with a dusting of lime zest.

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