Coconut Lime Pisces Cake

Name: Coconut Lime Pisces Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened shredded coconut; 1/2 cup unsalted butter, softened; 1/2 cup coconut milk; 3 large eggs; 1 tablespoon lime zest; 1/4 cup fresh lime juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup coconut cream; 1 tablespoon lime juice; 1 teaspoon lime zest

Highlighted under: Baking Favorites

I absolutely love the vibrant combination of coconut and lime in this cake! Every bite is a burst of tropical flavors that transport me to a sunny beach. The moist texture, paired with the zesty lime, creates a delightful balance that's both refreshing and indulgent. Whenever I'm in the mood for something sweet with a twist, I turn to this recipe. It's perfect for special occasions or a simple afternoon treat, and I can't wait to share it with you!

Created by

Lena

Last updated on 2026-01-23T20:57:26.949Z

When I first made this Coconut Lime Pisces Cake, I wasn't sure how well the flavors would meld together. To my surprise, the fresh lime juice and zest complimented the coconut beautifully, resulting in a cake that was both moist and aromatic. I found that letting the cake cool completely before frosting it made a significant difference in texture and flavor.

One of my favorite tips is to add a touch of coconut cream to the frosting. It gives an extra layer of richness that enhances the coconut flavor and makes the cake experiences truly memorable. Trust me, it's worth the extra step!

Why You'll Love This Recipe
Tropical flavor explosion from coconut and lime
Moist and fluffy texture that's hard to resist
Perfect for parties, gatherings, or a personal treat

Achieving the Perfect Texture

The secret to a moist and fluffy Coconut Lime Pisces Cake lies in the creaming method. When creaming the butter and sugar, make sure to mix until it's light and airy, usually about 3-5 minutes. This incorporates air, which contributes to the cake's rise. Don't rush this step; it’s essential for achieving that light texture. If your butter is too cold, it won't cream properly, so be sure to let it soften at room temperature before beginning.

Another key factor is the incorporation of coconut milk, which adds moisture without making the cake too dense. Be cautious not to overmix once the dry ingredients are combined with the wet; mixing just until incorporated will keep the batter light. If you notice any lumps in the batter, they usually settle during baking, so avoid excessive mixing, which can lead to a tougher cake.

Frosting Tips for Success

For the frosting, the right consistency is crucial. Start with softened butter and gradually add powdered sugar. This helps prevent lumps and gives a smoother finish. If your frosting feels too stiff, add a teaspoon of coconut cream or lime juice to achieve the desired spreadable texture. I advise using unsweetened coconut cream for a richer flavor; the sweetness from powdered sugar together with the cream balances out beautifully, making the frosting indulgent yet not overly sweet.

Decorating the cake can elevate your presentation. Once frosted, consider sprinkling some additional shredded coconut on top or using lime zest for a pop of color. If you want a more tropical touch, toasted coconut flakes provide a delightful crunch. Remember, letting the cake sit at room temperature for about 15-30 minutes before slicing ensures that the frosting sets slightly for a neater cut.

Ingredients

Gather these ingredients to create your Coconut Lime Pisces Cake:

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
1/2 cup coconut milk
3 large eggs
1 tablespoon lime zest
1/4 cup fresh lime juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup coconut cream
1 tablespoon lime juice
1 teaspoon lime zest

With these ingredients, you're well on your way to creating a delicious treat!

Instructions

Here’s how to make the Coconut Lime Pisces Cake:

Prepare the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix the Dry Ingredients

In a mixing bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Liquids

Beat in eggs one at a time, then mix in coconut milk, lime juice, and lime zest.

Combine Mixtures

Gradually add the dry ingredients to the wet, mixing until just combined.

Bake the Cakes

Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Cool the Cakes

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks.

Prepare the Frosting

For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, coconut cream, lime juice, and lime zest.

Frost the Cake

Once the cakes are completely cool, frost the top of one layer, stack the second layer, and frost the top and sides.

Serve and Enjoy

Slice, serve, and enjoy the fresh flavors of this delightful Coconut Lime Pisces Cake!

Now that you've created this wonderful cake, it's time to dig in!

Pro Tips

For an added coconut kick, sprinkle some toasted coconut flakes on top of the frosting before serving.

Storage and Make-Ahead Options

This Coconut Lime Pisces Cake can be made a day in advance, which actually enhances the flavor as it sits and melds together. To store, wrap the cooled cake layers individually in plastic wrap and keep them at room temperature if they will be consumed within a day. For longer storage, place them in an airtight container and refrigerate for up to a week or freeze for up to three months. Just be sure to thaw in the fridge overnight before serving.

If you're planning to freeze the frosted cake, it’s best to place it in the freezer uncovered for about an hour first, which helps the frosting set. Once firm, wrap it in plastic wrap and then in foil to prevent freezer burn. When you're ready to enjoy it, simply thaw it in the fridge overnight; this will keep the frosting intact and luscious.

Variations and Add-ons

If you're looking to switch things up, consider adding layers of fresh fruit to your cake. Slices of lime or fresh coconut can be layered within the cake or on top of the frosting for an extra burst of flavor. A hint of ginger or a splash of rum in the frosting can also provide interesting flavor depth.

For those who prefer a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free flour blend. Most blends include ingredients that help mimic the texture of all-purpose flour, making it an easy substitution without altering the taste. Just keep an eye on the baking time, as gluten-free batters may require slight adjustments.

Questions About Recipes

→ Can I substitute coconut milk with regular milk?

Yes, you can use regular milk, but the coconut flavor will be less pronounced.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake in advance?

Absolutely! The cake layers can be made a day ahead, just frost it right before serving.

→ Is there a vegan option available?

You can substitute eggs with flaxseed meal and use plant-based butter and coconut cream to make it vegan.