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!

Coconut Lime Chiffon Cake |

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!!

Coconut Lime Chiffon Cake |

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.

Coconut Lime Chiffon Cake |

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.

Coconut Lime Chiffon Cake |

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.

Coconut Lime Chiffon Cake |

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!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Coconut Lime Chiffon Cake |

Coconut Lime Chiffon Cake Recipe

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!
5 from 1 vote
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 332kcal
Author: Andrea
Print Recipe


  • 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 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 tsp 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


  • Preheat oven to 325 degrees. 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 the wet ingredients in. Mix just until combined, taking care not to over-mix.
  • In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer fitted with the whisk attachment), combine egg whites and cream of tartar. Beat on medium for 1 minute, then gradually increase the mixing speed 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 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 top is golden and a toothpick inserted in the center comes out clean.
  • Invert pan and let cake cool for about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen and invert onto a serving platter (I have a thin wire cake tester that I use 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 cooled cake. Allow the glaze to set, about 10-15 minutes. Garnish before serving, if desired.


*Vegetable or canola oil can be used in place of coconut oil.
**Regular milk can be subbed for the coconut milk.


Serving: 12serving | Calories: 332kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 137mg | Potassium: 208mg | Fiber: 1g | Sugar: 32g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. Hello! I just have a quick question about this recipe. Is the 1 tbsp of baking powder a typo or does it really need that much?

    Love you blog, btw! Thanks for making me look like an accomplished baker in front of my family. 🙂