Skip to content

Flora Recipes

Coconut Lime Drizzle Cake

  • Prep Time 30min
  • Cook Time 30min

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


  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.


~ Cake ~

  • 175 g self raising flour
  • 1 level tsp baking powder
  • 175 g Flora Dairy Free
  • 175 g caster sugar
  • 3 medium eggs
  • 50 g desiccated coconut
  • 2 tbsp milk

~ Citrus Syrup ~

  • juice of 2 limes or lemons, strained
  • 100 g caster sugar
  • toasted coconut flakes, optional

Related Articles