Masala Vegan

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Easiest Ever Coconut Lime Cake

Photo of Easiest Ever Coconut Lime Cake

Easiest Ever Coconut Lime Cake

Easiest Ever Coconut Lime Cake

This Coconut Lime Cake is the easiest to make, robust enough to use as a birthday or celebration cake and can be easily made into cupcakes. Made with everyday pantry ingredients, this cake is

  • Vegan
  • Sugar-free
  • Low fat
  • Quick
  • Full of coconut goodness
  • Can be made gluten-free by substituting with a gluten free flour blend!

To make our cake, we need

1 Cup Unbleached Self Raising Flour

1 Cup Unsweetened Desiccated Coconut

1.5 Cup Coconut Milk

ΒΎ Cup Stevia (for baking)

2 Tablespoons Coconut Oil, melted

2 Tablespoons Lime zest, grated


  1. Whisk together the melted coconut oil, coconut milk and desiccated coconut until well mixed.

2. Preheat oven to 170 degrees C.

3. Line a 10 inch deep cake pan with baking paper or, spray with non stick spray and set aside.

4. Add the grated lime zest and stevia into the coconut mixture and whisk well.

5. Gently fold in the self raising flour and mix until a smooth batter forms.

6. Pour batter into the greased cake pan and bake for 45 to 50 minutes in a hot oven, or until a skewer inserted comes out clean.

Cool well before spreading on the icing. My cake was cooled overnight.

For the Coconut Lime Icing/ Frosting

We need,

4 Cups Icing Sugar

1 Cup Vegan Butter

2 Tablespoons Lime Juice

1 Tablespoon Lime Zest, finely grated

1 Teaspoon Coconut Essence (I used Queen’s natural coconut essence from here)


  1. Beat sugar, vegan butter, coconut essence and lime juice for about 5 to 10 minutes until fluffy.
  2. Mix through the lime zest and spread over the cooled cake.

I sliced the cake into 3 layers and used about 2 tablespoons between each layer and the rest of the fluffy frosting on the top and sides of the cake.

Happy baking 😊

If you enjoyed this easiest ever coconut lime cake recipe, please see here for a chocolate coconut cake with jam filling.



I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I'm found organising and/ or writing, the two other passions of my life ❀️


  1. A total delight! I have to try this one… yummy πŸ˜‹πŸ™

  2. Hey Priya, thanks for sharing this super easy recipe. If I want to replace the self raising flour with whole wheat flour, what would the proportion be?

    1. Thank you for trying this recipe πŸ™‚ I would sift 1 cup of whole wheat flour with 1/2 teaspoon soda bi carb and 1/2 teaspoon baking soda at least thrice. I would try increasing the coconut milk by 2 – 4 tablespoonfuls until the batter seems smooth and lump free. Also the cooking time will increase for whole wheat flour, so keep an eye on the cake from 45 – 50 minutes until a skewer inserted in the middle comes out clean. Hope this helps πŸ™‚

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