Coconut Lime Olive Oil Cake

Coconut Lime Olive Oil Cake

I’ve been ordering my produce from Imperfect for almost two years now. I absolutely LOVE the service. Imperfect delivers all the produce that doesn’t get sold by grocery stores and is thrown away because they’re “ugly.” Believe me, there’s nothing ugly about them. While I’ve yet to receive a heart-shaped potato or entwined carrots (and I really really really look forward to that day because I love that kind of stuff), all the produce is exactly the same as the ones you would buy from a store. You can set the frequency you want to receive produce (they deliver on a weekly basis so you can do weekly, bi-weekly, etc.), select what you want in your box (organic or regular produce, and recently they’ve really upped their game on non-produce items like olive oil, coffee beans, chips, and chocolate!), and it’s all delivered to your door. It’s been really convenient, saves money, and best of all, no food is going to waste!

I had a brain fart moment and ordered limes in my delivery four weeks in a row. While I used some in my cooking, I had an over abundance of limes in my kitchen at the end. I looked through my pantry to see what I could use the limes for and discovered I had bought a Costco pack of organic coconut milk and a little voice in my head started to sing, “You put the lime in the coconut, you drink ’em bot’ up.” And this cake was born! Does it still count if I baked them into a cake instead and ate it all up?

“A party without cake is just a meeting.”
– Julia Child

Optional: I also made a coconut caramel that I’ve been drizzling on top of everything I eat this summer. While it’s not a necessary to have for this cake, I would highly recommend it as it adds another rich coconut flavor component. Enjoy!

Coconut Lime Olive Oil Cake

August 15, 2018
: 10 servings
: 30 min
: 50 min


  • Cake
  • 2 cups of cake flour
  • 1/3 cup of coconut flour
  • 3/4 cup sugar, plus more for pan
  • 1 1/4 are extra-virgin olive oil, plus more for pan
  • 3 tablespoons fresh lime juice
  • 3 tablespoons Rum
  • 3 zested limes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon poppy seeds
  • 3 large eggs
  • Toppings
  • Coconut caramel (optional)
  • 1/2 pint heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon coconut extract
  • 1/2 cup shredded coconut
  • Lime slices (optional)
  • Step 1 Preheat oven to 400F
  • Step 2 Line the bottom of a 9″ springform cake pan with parchment paper. Then drizzle olive oil on bottom and sides of the pan and spread it with your fingers. Generously sprinkle sugar onto the pan to form a layer of sugar and tap out excess.
  • Step 3 In a large mixing bowl, combine cake flour, coconut flour, baking powder, baking soda, salt, and poppy seeds and whisk until there are no lumps.
  • Step 4 In a small bowl, mix rum, lime juice, and vanilla extract.
  • Step 5 In a stand mixer with the whisk attachment (or using a handheld electric mixer) on high, beat eggs, lime zest, and sugar until mixture is pale in color and a thick ribbon forms (about 3-5 minutes).
  • Step 6 With the mixer still on high, slowly drizzle in olive oil allow mixture to become even thicker.
  • Step 7 Reduce to low speed and alternate dry and wet ingredients into the mixture ending with dry (dry, wet, dry, wet, dry).
  • Step 8 Stop mixing and fold the ingredients with a spatula to ensure all ingredients are fully incorporated.
  • Step 9 Pour mixture into the pan, tap to release any air bubbles, and sprinkle the top with more sugar.
  • Step 10 Place in oven and immediately reduce oven to 350F.
  • Step 11 Bake for 40-50 minutes or until the cake is golden brown on top and the center is fully cooked (poke the center of the cake with a toothpick and it should come out clean).
  • Step 12 Cool cake on a wire rack for at least 15 minutes.
  • Step 13 While cake is cooking, in a stand mixer (or electric mixer), whisk heavy cream, sugar, and coconut extract together until soft peaks form.
  • Step 14 In a pan, toast shredded coconut until brown and fragrant (NOTE: move the pan constantly as the coconut can burn easily).
  • Step 15 If using coconut caramel, release cake from springform pan and with the end of a wooden spoon, poke several holes on the top of the cake. Pour desired amount of coconut caramel on top of the cake and allow the cake to absorb the caramel. Add more caramel for a stronger coconut sweet taste.
  • Step 16 Spread the whipped cream on top of the cake and coat with toasted coconut and lime slices, if desired.

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