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Coconut Lime Chiffon Cake | lifemadesimplebakes.com
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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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 servings
Calories: 332kcal


  • 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: 12g | 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