Prepare yourself for a slice of pure tropical joy with this Coconut Lime Chiffon Cake. Light as air, delicately sweet, and bursting with citrusy brightness, this cake is a sunny invitation to dessert lovers everywhere. The blend of creamy coconut and tangy lime shows off the magic that happens when classic chiffon meets vacation-in-a-bite flavors. Dressed up with clouds of whipped cream and a shower of toasted coconut, every forkful captures the essence of summer. Whether you’re celebrating a special occasion or just need a little sunshine on your table, the Coconut Lime Chiffon Cake is the kind of recipe you’ll want to share with friends, over and over again.
Ingredients You’ll Need
Ingredients You’ll Need
This Coconut Lime Chiffon Cake shines thanks to a handful of simple but essential ingredients. Each one brings its own unique note — from the lift of egg whites to the brightness of fresh lime — creating a cake that’s feather-light, flavorful, and gorgeously textured.
- Cake flour: Gives the cake its signature tender, airy crumb — don’t substitute all-purpose flour here.
- Granulated sugar (divided): Adds just the right amount of sweetness while helping whip stable, glossy egg whites.
- Baking powder: Provides extra lift for that towering, fluffy chiffon structure.
- Salt: Enhances all the tropical flavors and balances the sweetness.
- Large eggs (separated): Yolks enrich the batter while whipped whites give unmatched lightness.
- Vegetable oil: Ensures a moist, soft crumb that stays fresh longer.
- Coconut milk: Delivers creamy coconut depth and a hint of tropical sweetness.
- Lime juice: Brings brightness and balance, making each bite sing.
- Lime zest: Packs in fragrant, punchy citrus flavor — don’t skip it!
- Coconut extract (optional): Use this if you want even bigger coconut flavor.
- Cream of tartar: Stabilizes the egg whites so they whip up tall and glossy.
- Sweetened shredded coconut (toasted, for garnish): Adds crunch, beauty, and an irresistible aroma.
- Whipped cream or coconut whipped cream (for topping): Makes each serving even more inviting, especially when piped on top.
How to Make Coconut Lime Chiffon Cake
Step 1: Prepare Your Pan and Oven
Start by setting your oven to 325°F (165°C) and letting it preheat. This steady temperature is perfect for chiffon cakes — no sudden rises or falls. No need to grease your 10-inch tube pan; the ungreased surface gives the batter something to cling to as it rises impossibly high. This step is surprisingly important: greasing the pan would make your Coconut Lime Chiffon Cake deflate!
Step 2: Sift Dry Ingredients
Grab a large mixing bowl and sift together the cake flour, 1 cup of sugar, baking powder, and salt. Sifting not only combines everything evenly, but it also aerates the flour, setting the stage for a beautifully delicate crumb. Don’t skip the sifting — it’s the first ticket to making your Coconut Lime Chiffon Cake feather-light.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the egg yolks, vegetable oil, coconut milk, lime juice, lime zest, and coconut extract (if you’re using it). Whisk until the mixture looks creamy and well-blended. The coconut milk and lime add both flavor and gorgeous moisture, while the yolks bring richness.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and whisk until just combined. Don’t overmix here — a quick stir is all you need. The resulting batter should look thick but smooth, with all the streaks of flour gone.
Step 5: Whip the Egg Whites
In a stand mixer (or a sturdy bowl and hand beater if you’re feeling old-school), beat the egg whites and cream of tartar on medium speed until soft peaks emerge. Then, slowly sprinkle in the remaining 1/2 cup sugar and keep beating until you have stiff, glossy peaks. This is what gives chiffon cake its signature lift and lightness.
Step 6: Fold in Egg Whites
Here’s where it all comes together! Gently fold the whipped egg whites into the batter in three additions, working carefully so you don’t squash all that lovely air. A spatula is your best friend here. The goal is a billowy, pale batter with no streaks.
Step 7: Bake
Pour the batter into your ungreased tube pan and level it out lightly. Pop it in the oven and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed. It should look golden and smell absolutely incredible.
Step 8: Cool Upside Down
Once the cake’s out, immediately invert the pan — just flip it over onto a bottleneck or funnel and let gravity do the work. Cooling upside down prevents the cake from collapsing and keeps it sky-high. When it’s completely cool, run a thin knife around both the edges and center tube to release the cake.
Step 9: Decorate and Serve
Top your Coconut Lime Chiffon Cake lavishly with whipped cream or coconut whipped cream, and shower with lots of toasted shredded coconut. The crunchy topping contrasts beautifully with the soft, fluffy cake, and those golden coconut flakes really amp up the wow factor.
How to Serve Coconut Lime Chiffon Cake
Garnishes
Turn your Coconut Lime Chiffon Cake into a showstopper with generous swirls of whipped cream, billowy and soft. Sprinkle heaps of toasted coconut over the top, and, for even more color, scatter on thin lime slices or a sprinkle of extra lime zest. These simple touches make every slice irresistible.
Side Dishes
This cake is delightful on its own, but if you’re serving it at a gathering, pair it with a bowl of mixed tropical fruit or a fruit salad starring mango, pineapple, and kiwi. The extra pop of juicy fruit highlights the coconut and lime flavors perfectly. A cup of hot herbal tea or a cold lime spritzer also makes a lovely, light pairing.
Creative Ways to Present
Go beyond the classic slice by layering cubes of Coconut Lime Chiffon Cake in parfait glasses with more whipped cream and fresh fruit — a gorgeous, crowd-pleasing dessert. Or, try cutting the cake into mini rounds with a cookie cutter and stacking them for petit four-style treats that are as cute as they are delicious.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the Coconut Lime Chiffon Cake with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh and moist for up to 3 days, with the coconut and lime flavors mellowing beautifully over time.
Freezing
Want to enjoy Coconut Lime Chiffon Cake later? Freeze ungarnished slices wrapped tightly in plastic and foil. When you’re ready to indulge, simply thaw overnight in the fridge and top with fresh whipped cream and coconut for that just-baked magic.
Reheating
Chiffon cake is best served at room temperature, but if you’d like to warm things up a bit, let a slice sit on the counter for 30 minutes or gently microwave it for 5–10 seconds (without the whipped cream topping). This refreshes the cake and brings out the tropical aroma.
FAQs
What makes Coconut Lime Chiffon Cake so light and fluffy?
The secret is in the whipped egg whites! Gently folding stiff, airy peaks into your batter gives the cake its signature lift. Using cake flour also helps achieve that melt-in-your-mouth, delicate texture.
Can I use regular milk instead of coconut milk?
While you can use regular milk in a pinch, coconut milk is what gives the cake its distinctive tropical richness. For the best Coconut Lime Chiffon Cake flavor, stick with coconut milk if you can.
Why shouldn’t I grease the tube pan?
An ungreased pan allows the batter to cling to the sides while baking, which helps the cake rise tall and light. If you grease the pan, your Coconut Lime Chiffon Cake could slip and deflate!
How do I toast shredded coconut for the topping?
Spread the shredded coconut out on a baking sheet and bake at 325°F for 5–8 minutes, stirring once or twice until golden brown and fragrant. Keep an eye on it — coconut can toast up quickly!
Can I make Coconut Lime Chiffon Cake gluten free?
The classic recipe calls for cake flour, but you can experiment with a high-quality gluten-free flour blend designed for cakes. The texture may change slightly, but you’ll still get lovely tropical flavors.
Final Thoughts
If you’re dreaming of a dessert that transports you straight to the tropics, Coconut Lime Chiffon Cake is it. With its cloudlike crumb, vibrant flavors, and dazzling toppings, this cake is pure joy to make and eat. Gather your ingredients, share a slice with the people you love, and let this special cake become a new favorite in your baking rotation!
Print
Coconut Lime Chiffon Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Lime Chiffon Cake! Light and airy, with a burst of citrus and coconut in every bite, this dessert is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2¼ cups cake flour
- 1½ cups granulated sugar (divided)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 7 large eggs (separated)
- ½ cup vegetable oil
- ¾ cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- ½ teaspoon coconut extract (optional)
For Garnish:
- ¼ teaspoon cream of tartar
- 1 cup sweetened shredded coconut (toasted, for garnish)
- Whipped cream or coconut whipped cream for topping
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Mix Dry Ingredients: Sift together cake flour, 1 cup sugar, baking powder, and salt in a large bowl.
- Combine Wet Ingredients: In a separate bowl, whisk egg yolks, oil, coconut milk, lime juice, lime zest, and coconut extract.
- Combine Mixtures: Add wet mixture to dry ingredients and whisk until just combined.
- Beat Egg Whites: In a stand mixer, beat egg whites with cream of tartar and remaining ½ cup sugar until stiff peaks form.
- Fold In Egg Whites: Gently fold egg whites into batter in three parts.
- Bake: Pour batter into ungreased tube pan and bake for 50–55 minutes.
- Cool: Invert pan and let cake cool upside down, then release and top with whipped cream and toasted coconut.
Notes
- Make sure the pan is ungreased to help the cake rise properly.
- For extra flavor, add a splash of rum to the whipped topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
