Blueberry coconut cake with lime recipe

(111 ratings)

This blueberry coconut cake takes around 30 minutes to bake and is under 240 calories per portion.

blueberry coconut cake with lime
(Image credit: Getty)
Preparation Time15 mins
Cooking Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories239 Kcal12%
Fat12.4 g18%
Sugars18.7 g21%
Saturated Fat12.4 g62%
Protein2.9 g6%
Carbohydrates28.4 g11%

Light, fluffy and fruity - this blueberry coconut cake is sure to be a hit with your whole family. 

If you like our coconut cake but want something a little healthier, this blueberry coconut cake is perfect. We have sliced it into squares for easy portioning. It makes it a great cake for picnics, bake sales or even tucked into a lunch box for an afternoon treat. The cake is easy to adapt if you don’t have all the ingredients so be sure to read our tips for some ideas. 


  • 50g desiccated coconut
  • 150g  fresh blueberries, rinsed
  • 40g plain flour
  • 175g self-raising flour
  • 1tsp baking powder
  • 175g caster sugar
  • 175g unsalted butter, softened
  • 3 medium eggs, beaten
  • Zest 2 limes

For the drizzle:

  • 10g desiccated coconut
  • Juice 2 limes
  • 100g caster sugar




  1. Heat the oven to 180C (160C fan, Gas 4). Lightly grease and line a 23cm square baking tin.
  2. In a small bowl mix together the coconut, blueberries and plain flour and set aside.
  3. Sift together the self-raising flour and baking powder into a mixing bowl with the caster sugar, butter and eggs. Whisk together using an electric or manual whisk until the sponge is well blended. Stir in the grated lime and fold in the coconut and blueberry mix. Spoon into the prepared tin and smooth over the surface of the sponge mixture.
  4. Bake for 30-35 minutes until risen, or when a skewer inserted in the centre of the sponge comes out clean. Remove the sponge from the oven and set aside to cool.
  5. Whilst the cake is still warm, mix together the lime juice, remaining coconut and caster sugar. Using a skewer prick the sponge all over and drizzle the sweetened lime juice over the surface of the cake. Cut the cake into 15-16 pieces and serve warm or cold.

Top tips for making blueberry coconut cake with lime

We have kept the decoration of this cake nice and simple to make it even easier to make. If you want to make a little more effort we have some decoration ideas below. 

How to decorate a cake with coconut?

Instead of simply topping this blueberry coconut cake with our desiccated coconut lime drizzle, use some toasted coconut flakes. Not only will it add some additional coconut flavour, it adds a wonderful crunch to the overall texture. You could also make a light icing by combining icing sugar and lime juice, water or some rum. If you drizzle this over the cooled cake it will set better and then you can stick the coconut flakes on top. 

You could top the cake with some dollops of coconut yogurt just before serving and then grate over some fresh coconut too. Garnishing with some small mint leaves will look pretty and the flavour goes nicely with the blueberry and coconut too. 

What can I use instead of coconut?

If you prefer, swap the desiccated coconut for ground almonds. Omit the nuts from the drizzle but you could still garnish the cake with toasted flaked almonds if you like. 

What can I use instead of blueberries?

Any soft berries will work nicely. Raspberry and coconut is a particularly tasty combination but blackberries, blackcurrants and pitted fresh cherries would also be lovely. 

Lots of people fail to accurately weigh their ingredients and this is often what leads to unsuccessful bakes. If you don’t yet have a set of reliable digital scales, Food writer Jessica Ransom recommends this set by Salter. 

Heston Blumenthal Precision scales by Salter - View at Amazon

Heston Blumenthal Precision scales by Salter - View at Amazon

These scales have a 5kg maximum capacity making them ideal if you’re making big batches of cake batter or pizza dough. They measure in 0.5g increments which gives you very precise readings so you can bake with confidence. They have a large, backlit digital display which is easy to read and the scales can be quickly wiped clean if you have any spillages.

Once you’ve mastered this bake, you should try our foolproof Lemon drizzle cake. If you want more lime flavoured bakes, this key lime pie is a classic. For something that’s easy to take on the go or pack into lunch boxes, try these lime cupcakes.

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.