Coconut Lime Chiffon Cake

This light and fluffy coconut lime chiffon cake is topped with sweet coconut lime glaze. It’s the perfect tropical treat for spring or summer!

With summer quickly coming to a close, I thought I’d share one last tropical treat with you. Of course, I have a few more summery desserts coming at you in the next few weeks, but today, we’re all about the lime in the coconut!!

I’m not sure why, but I’ve been all about cake this summer. This cake was originally an all-lime cake, but I absolutely adore the combo of lime and coconut, so that’s what I went with! It seemed appropriate for the season, but you could easily ditch the coconut and do lemon instead… either way this cloud-like dessert is going to be delicious.

This cake is a little more tedious than your average white or chocolate cake, however, it’s an all-in-one deal. No layers or multiple frostings involved. You’ll need a 10-inch tube pan, a hand or stand mixer and a zester. Those are the only “special tools” required.

Here are a few tips & tricks for making sure this cake bakes up beautifully:

1. Correctly measure your flour- see tutorial HERE.
2. Use room-temperature eggs & make sure your mixing bowl is clean & dry, don’t let any of the yolk get into your whites!
3. Gently mix & fold ingredients in. Over working the batter will create a dry & dense cake.
4. Don’t grease your pan. The cake will climb up the sides as it bakes, and it will pull alway as it cools.
5. Wait until the cake is completely cool to remove it and glaze it. I like to use my fine wire cake tester instead of a knife to go around the edges of the cake so that it doesn’t scratch the pan.

When you’re ready to finish the cake, whisk up the ingredients for the glaze and pour it over the top. I prefer poking some holes on the top of it with my cake tester (a tooth pick works well too) so that the cake is even more moist and flavorful inside. You can garnish it however you like, or just leave it plain and simple! Let the glaze set up a bit, then slice it and serve it. I hope you’ll enjoy this tropical treat as much as we did. Happy baking!

Coconut Lime Chiffon Cake Recipe

Coconut Lime Chiffon Cake is light and fresh, made with real citrus and soft coconut. It's a simple summer dessert that holds up well even in warm weather.

5 from 1 vote

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Course: Cakes & Cheesecakes

Cuisine: American

Diet: Dairy Free, Vegetarian

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 12 servings

Calories: 333kcal

Author: Andrea

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Ingredients

• ▢ 1 3/4 cup all-purpose flour
• ▢ 1 1/2 cup sugar
• ▢ 1/3 cup unsweetened shredded coconut
• ▢ 1 tbsp baking powder
• ▢ 1/2 tsp kosher sea salt
• ▢ 7 large eggs - separated
• ▢ 1/2 cup lime juice
• ▢ 1/2 cup coconut oil - melted and slightly cooled*
• ▢ 1/4 cup water
• ▢ 3 tbsp lime zest
• ▢ 1 tsp vanilla extract
• ▢ 1/2 teaspoon cream of tartar

For the Glaze

• ▢ 2/3 cup powdered sugar - sifted
• ▢ 2 tbsp full fat coconut milk**
• ▢ 2 tsp lime juice
• ▢ 1/2 tsp lime zest
• ▢ pinch kosher sea salt

Optional Garnishes

• ▢ unsweetened coconut flakes
• ▢ lime zest
• ▢ fresh berries
• ▢ fresh mint or basil

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Instructions

• Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line the bottom of a 10-inch tube pan with parchment paper (do not grease the sides); set aside.
• In a large mixing bowl, whisk together the flour, sugar, coconut, baking powder, and salt.
• In a medium mixing bowl, whisk together the egg yolks, lime juice, coconut oil, water, lime zest, and vanilla extract. Make a small well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined, taking care not to overmix.
• In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer with the whisk attachment), combine the egg whites and cream of tartar. Beat on medium speed for 1 minute, then gradually increase to medium-high and beat for 3 to 4 minutes or until stiff peaks form. Use a large rubber spatula to gently fold the egg whites into the batter.
• Pour the batter into the prepared pan, then gently tap the pan on the counter 3 times to remove air bubbles. Place in the oven and bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Invert the pan and let the cake cool for about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen it and invert it onto a serving platter (a thin wire cake tester or offset spatula works well for this).

To Make the Glaze

• Whisk all of the ingredients together in a small mixing bowl. Poke the top of the cake several times with a toothpick or cake tester, then drizzle the glaze over the cooled cake. Allow the glaze to set, about 10–15 minutes. Garnish before serving, if desired.

NOTES

*Vegetable or canola oil can be used in place of coconut oil.

**Regular milk can be substituted for coconut milk.

STORE this Coconut Chiffon Cake at room temperature for up to 2 days in an airtight container or tightly covered. For longer storage, refrigerate for up to 5 days once fully cooled, and let it come to room temperature before serving for the best texture.

To FREEZE, wrap the unglazed cake in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze and garnish before serving. Avoid freezing the cake with glaze, as it may affect the texture after thawing.

Nutrition

Serving: 12serving | Calories: 333kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 247mg | Potassium: 116mg | Fiber: 1g | Sugar: 32g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg