Nigella Lime And Coconut Cake

When I think of lime and coconut together, I think of late afternoons with golden sun spilling onto the kitchen counter, and the scent of citrus curling through the air. There’s something gently reassuring about this Nigella Lime and Coconut Cake — a sort of edible exhale. It’s not flashy. It doesn’t shout for attention. But it has presence.

This tropical-leaning cake leans on humble ingredients: self-raising flour, desiccated coconut, melted butter, and a drizzle that sings with lime. Nigella’s magic is in the ease — a bowl, a spoon, and a sense that everything’s going to be alright. If you’re craving a moist, tender loaf with just the right zesty lift, this one deserves a quiet afternoon of your time.

Ingredients List

• 1 ½ cups (225g) self-raising flour — gives the cake its lift without needing extra baking powder.
• ½ cup (40g) desiccated coconut — adds texture and that unmistakable tropical feel.
• 2 tsp finely grated lime rind — the real hero here. Zesty, fresh, and sharpens the sweetness.
• 1 cup (220g) caster sugar
• 125g butter, melted — melted butter keeps the crumb soft and rich.
• 2 eggs — I like using room-temperature eggs; they mix better.
• 1 cup (250ml) coconut milk — shake the tin! Coconut milk separates.
• For the lime drizzle icing:
  • 1 ½ cups (240g) icing sugar
  • 2 tbsp fresh lime juice — adjust depending on how runny you want it.

How to Make It (Instructions)

1. Preheat your oven to 180°C (350°F). Line a loaf tin (roughly 10cm x 22cm) with baking paper.
2. In a large mixing bowl, stir together the flour, desiccated coconut, lime zest, and sugar.
3. In a separate bowl, whisk together the melted butter, eggs, and coconut milk until smooth.
4. Pour the wet mixture into the dry. Stir gently — just until combined. Don’t worry about lumps. Honestly, this is where I used to overmix everything. Let the batter be a bit rustic.
5. Scrape the batter into your prepared tin and smooth the top with a spatula.
6. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. It should be lightly golden and domed.
7. Let it cool in the pan for 5 minutes, then turn out onto a wire rack.
8. While it’s cooling, whisk together the icing sugar and lime juice until smooth. Drizzle generously over the cooled cake.

Common Mistakes

Why is my cake dense?
You may have overmixed the batter. Stir gently — just until the dry spots disappear.

Why did the top crack?
That’s actually normal in loaf cakes. But if it’s overly dry, your oven might be running a bit hot.

Why is the icing soaking into the cake too much?
Wait until the cake is completely cooled before pouring the lime drizzle.

Can I skip the lime rind?
You can, but I wouldn’t. The zest brings a brightness the juice alone can’t match.

Have you ever messed this one up?
Absolutely. I once added too much coconut milk without realising my tin was smaller — batter overflowed like a volcano.

Storage Tips

• Room temperature: Wrap tightly and store for up to 3 days.
• Fridge: Not necessary unless it’s very warm — but it will firm up a bit.
• Freezer: Wrap slices individually and freeze for up to 3 months.

What to Serve With It

• Vanilla ice cream — Creamy and cold against the warm citrus is pure joy.
• Fresh berries — Especially raspberries or blueberries for a tart contrast.
• A mug of coconut chai — Lean into the tropical vibe fully, why not?

FAQ Section

Can I make this gluten-free?
Yes — swap the self-raising flour for a gluten-free blend with raising agents. Add ½ tsp xanthan gum for structure.

Can I use lemon instead of lime?
You can, but lime really pairs better with coconut. Lemon works in a pinch but has a sharper edge.

Can I use fresh coconut instead of desiccated?
Not recommended — fresh coconut adds moisture, which will affect the bake time and texture.

Can I skip the drizzle?
Sure, but it’s the lime drizzle that ties it all together. Try a thinner glaze if you prefer less sweetness.

Try More Recipes:

• Nigella Seeds Naan
• Nigella Chicken Cacciatore
• Nigella Mushroom Pate
• Nigella Panzanella