Lime & Coconut Sprinkle Cake

Lime & Coconut Sprinkle Cake


Happy New Year! I have great expectations for 2017 and hope you do too.

To keep with the 2017 colour of the year, Greenery, I’ve chosen a fresh ‘green’ cake to share with you. Lime & Coconut Sprinkle Cake made a great New Year’s Day centre piece for our table. I hope you find an occasion to enjoy it too.

Lime & Coconut Cake

(makes three 6″ round cakes)


340g softened unsalted butter

340g caster sugar

340g self-raising flour

2tsp baking powder

6 eggs

1tsp vanilla extract

3 limes (zest & juice)

50g desiccated coconut

Preheat the oven to 175C

Place a circle of parchment paper at the bottom of each 6″ round tin.

Cream butter & sugar until pale.

Add 1 egg at a time, combining before adding the next.

Add vanilla extract, 3tbsp lime juice & lime zest

Sieve the self-raising flour & baking powder into the liquid mixture and add coconut.

Mix until just combined.

Divide equally between the cake tins.

Bake for 30mins or until a skewer inserted comes out clean.

Remove the tins & cool for 10 mins before removing from the tin and cooling on a rack.

I find that once decorated this cake will keep fresh for at least 1 week if kept covered.


To Decorate…

Make around 5 cups of buttercream, either Swiss Meringue or American Buttercream will work. Find the recipe here Swiss Meringue Buttercream vs American Buttercream

Zest 2 limes and add 2 tbsp of lime juice, mix well.

Stack and fill the cake layers with your buttercream and crumb coat. Put in the fridge for 15mins.

Remove from the fridge and buttercream the sides only of your cake taking the icing a little bit higher than the top of the cake.

Put in the fridge for 1 hour until the icing has set.


You will need about 800g of sprinkles of your colour & texture choice and 2 x 6″ cake boards. The boards cannot be bigger than your cake.

Pour sprinkles into a large shallow tray.


Hold a cake board on either end of the cake and roll the cake in the sprinkles. The weight of the cake helps the sprinkles to stick into the buttercream so don’t feel like you can’t rest the cake in the sprinkles. Stop & jiggle the sprinkles tray if they end up in 2 hills either side of the cake and then continue. Once the sides are covered stand the cake up in another tray and pour some sprinkles on top. Use a cake smoother to spread on top of the cake and gently push down to help them stick.

Transfer your cake to the cake drum or stand & neaten up the bottom or pipe some buttercream around the bottom.


Tada! Enjoy your cake.


2 thoughts on “Lime & Coconut Sprinkle Cake

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