Coconut lime cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 48) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla bean whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsweetened shredded coconut for unsweetened flaked coconut.

  • IdleExpatter on April 16, 2026

    Loooooove this one. Just as easy as the other recipes in the book, interesting flavors, moist tender crumb. The baking times and temps were spot-on for me. Took another commenter's advice and tried making it with coconut sugar, with great results. The glaze is particularly delicious.

  • austen_k0xcxc on March 09, 2026

    Incredible texture, so tasty! Mimi made this

  • eatswhilestanding on February 13, 2026

    Made these as cupcakes, they only needed 15 minutes at 350. I used closer to 2 limes worth of zest. Love how not sweet but satisfying these are, and so moist.

  • jessica_qyreaf on January 10, 2026

    I bumped up the lime flavor by making a lime syrup to pour over while it was cooking. Without that might have been to bland for me but with it was great with it—cake is moist and delicious. Another easy cake in this collection.

  • mjblanchard on November 05, 2025

    Fabulous — so summery and delicious. Even better IMO to use coconut sugar (vs regular granulated cane sugar) to amp up the coconut flavor — it also makes the a nice rich brown color. We also prefer shredded coconut (vs flaked) for the topping.

  • NicoleBrown on November 03, 2025

    Made as an after school treat on my son’s birthday. I could have sworn I had enough coconut oil, but ended up with only 70g. I subbed some butter to make it to 120g. Family loved, but said it wasn’t super coconut heavy in flavor so that could be why. Was still consumed quickly and enjoyed!

  • Skamper on March 17, 2025

    This was really delicious. A half recipe worked perfectly in a 6" round pan and was done in 27-28 minutes. I didn't have coconut milk so subbed heavy cream and a scant 1/4 tsp coconut baking emulsion. Made for st Patrick's day so added some green sugar sprinkles to the icing.

  • coryelizabeth on June 01, 2022

    This was wonderful. I loved the delicate, tender crumb as well as the subtle flavors. It tasted like what I WANT every coconut donut to be (and rarely is). A real keeper.

  • anya_sf on May 28, 2022

    The coconut and lime flavors were both noticeable and went well together (although my son did not agree). I used leftover coconut cream instead of coconut milk and the cake was quite rich. Butter (melted) worked fine instead of coconut oil.

  • Jviney on May 06, 2022

    I made this as a last-minute dessert for Cinco de Mayo, loved the head note about making the cake when you wish you were somewhere tropical. I like the idea of adding lime oil and may try that next time but the coconut with a hint of lime was really lovely. Nice, fluffy cake.

  • stockholm28 on January 25, 2022

    I really enjoyed this cake. I added a 1/4 tsp of lime oil to the batter to bump up the lime flavor slightly. I wish that she gave the measurement for the coconut oil by weight as I melted some coconut oil in the microwave and had to keep adding a little more to get to the half cup mark. I was a bit impatient toasting the coconut for the top and thus only some of my coconut chips were browned. While this won’t replace my favorite coconut cake (Ina Garten’s coconut cupcakes), this was very nice for a simple cake.

  • pistachiopeas on January 16, 2022

    Everyone loved this! Very moist on first day. Tasted even better the next day. Next time I'll make it a day ahead.

  • et12 on October 07, 2021

    Really liked the cake, it had a moist crumb and a good coconut flavour. I only had 50ml of coconut oil left in the house, so replaced the rest with sunflower oil and it worked fine. I agree with other comments that there was very little lime flavour in this.

  • Victoria_from_London on August 27, 2021

    Quite expensive and very rich. Possibly underbaked but was a very damp cake. I couldn't much taste the lime, but T could. Maybe try again.

  • Running_with_Wools on July 30, 2021

    I've made a dozen of the cakes from the cookbook and this is my favorite, so far. I was sceptical that the coconut milk, oil and unsweetened flakes would deliver enough flavor, but in my opinion, the natural flavor of coconut really came through. You only use lime zest in the cake and glaze, but it is just enough to complement the coconut and not overwhelm it.

  • aisy on May 20, 2021

    This recipe did not work for me for some reason. My icing was very runny--nothing like the photo, and my cake was thick and stodgy, not light and fluffy like the photo. It still tasted good and I'd be willing to try it again for a dairy-free cake.

  • rstone128 on January 18, 2021

    Made this for my wife"s birthday. She loved it.

  • Lepa on January 15, 2021

    This is a rich and lovely cake with moist layers of coconut flavor. Like other cakes in this book, it's not too sweet.

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