*Sings* You put the lime in the coconut and mix it all up….
I’ve been testing recipes to try and find the perfect lime coconut and raspberry cake and finally I managed to create the perfect one! I tweaked and combined a few recipes until I managed to create a delicious, full of flavour cake that has the perfect balance of flavours, from the tart lime to the tangy raspberry with the sweet coconut. If you leave the cake for a day before serving the flavours are even more amazing, and I hope you love this recipe as much as I do! 

Recipe inspired by my friend Tracy’s “Easy Peasy Coconut Cake” and also Thermofun Coconut Cake. 



150g self raising flour

130g sugar

80g coconut

125g butter

4-6 drops lime essential oil

125g milk

2 eggs

1 tsp vanilla

3/4 cup of frozen raspberries


  1. Preheat oven to 180*C. Grease a 20cm x 20cm pan.
  2. Put flour, sugar, coconut and butter into the TM bowl and mix 20 seconds/speed 6. Scrape down with a spatula.
  3. Add lime oil, eggs, milk and vanilla and mix 10 seconds/speed 5.
  4. Spread mixture into the pan. Sprinkle the raspberries on top. (For a super decadent treat add in some white chocolate melts!)
  5. Put in the oven and bake 25-30 minutes or until cooked through.
  6. Set on wire rack to cook. Dust with icing sugar to serve.