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recipe image Coconut Lime Drizzle Cake

Coconut Lime Drizzle Cake

Coconut Lime Drizzle Cake

Add a tropical twist to your lime drizzle cake using Flora Dairy Free Coconut & Almond spread. This coconut cake with zesty lime is a perfect treat.

Zing and zesty – this Coconut & Lime Drizzle Cake will take you to the tropics!

  • Prep time30 minutes
  • Cooking time30 minutes
  • Servings16 portions
  • DifficultyMedium


  • To make the cake
  • 175 g self raising flour
  • 1 level tsp baking powder
  • 175 g Flora
  • 175 g caster sugar
  • 3 medium eggs
  • 50 g desiccated coconut
  • 2 tbsp milk
  • For the icing
  • juice of 2 limes or lemons, strained
  • 100 g caster sugar
  • toasted coconut flakes, optional

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Spoon the mixture into a greased and base lined 20cm deep round cake tin.
  2. Bake in a preheated oven at 180°C, 160°C fan oven, Gas 4 for 40-50 minutes or until cooked.
  3. Turn out on to a wire tray.
  4. Put the lime juice and sugar in a saucepan and heat gently until the sugar has dissolved.
  5. Bring to the boil and simmer for 3-4 mins until slightly reduced and syrupy.
  6. Whilst cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake.
  7. Variations: The limes can be replaced by lemons or one large orange.
  8. Tip: Instead of 1 cake, bake 12-14 mini cakes and serve with scoops of (lemon) ice cream.