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Fluffy Coconut Lime Chiffon Cake Recipe with Toasted Coconut and Lime Curd

Fluffy Coconut Lime Chiffon Cake - featured image
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A light and airy chiffon cake infused with tropical coconut and bright lime flavors, topped with toasted coconut and homemade lime curd for a refreshing and textured dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ¾ cup (150g) granulated sugar, divided
  • ¼ teaspoon salt
  • 4 large eggs, separated (room temperature for best volume)
  • ½ cup (120ml) canned coconut milk (full fat for richness)
  • ¼ cup (60ml) fresh lime juice (about 2–3 limes)
  • 2 teaspoons lime zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 3 large egg yolks (for lime curd)
  • ½ cup (100g) granulated sugar (for lime curd)
  • ¼ cup (60ml) fresh lime juice (for lime curd)
  • 2 teaspoons lime zest (for lime curd)
  • 3 tablespoons unsalted butter, cubed and chilled (for lime curd)
  • ½ cup (40g) sweetened shredded coconut (for topping)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Make sure your tube pan is clean and dry. Do not grease it.
  2. In a medium bowl, sift together 1 cup all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt. Set aside.
  3. In a separate bowl, whisk together 4 egg yolks, ½ cup coconut milk, ¼ cup fresh lime juice, 2 teaspoons lime zest, and 1 teaspoon vanilla extract until smooth.
  4. Make the lime curd: In a small saucepan, whisk 3 egg yolks with ½ cup sugar, ¼ cup lime juice, and 2 teaspoons lime zest. Cook over low heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and whisk in 3 tablespoons chilled butter until smooth. Let cool while you prepare the cake.
  5. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. In a clean, grease-free bowl, beat 4 egg whites with ¼ teaspoon cream of tartar using an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar, continuing to beat until stiff, glossy peaks form.
  7. Gently fold about one-third of the egg whites into the batter to lighten it. Then carefully fold in the rest, keeping as much air as possible.
  8. Pour batter evenly into the tube pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean and the cake springs back gently when touched.
  9. Immediately invert the pan onto a bottle or funnel and let it hang upside down until completely cool.
  10. While the cake cools, spread ½ cup shredded coconut on a baking sheet. Toast in a 350°F (175°C) oven for 5-7 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning.
  11. Run a thin knife around the edges to loosen the cake, then carefully release it onto a serving plate.
  12. Spoon lime curd generously over the top, letting some drip down the sides. Sprinkle toasted coconut over the curd and dust lightly with powdered sugar if desired.

Notes

Do not grease the tube pan to allow the cake to climb and rise properly. Use room temperature eggs for better volume. Whip egg whites to stiff, glossy peaks and fold gently to avoid deflating the batter. Immediately invert the pan after baking to prevent collapse. Toast shredded coconut carefully to avoid burning. Lime curd can be made ahead and refrigerated for up to a week.

Nutrition

Keywords: coconut lime chiffon cake, toasted coconut, lime curd, tropical cake, chiffon cake recipe, easy chiffon cake, summer dessert, light cake

Find it online: https://chrisfeasts.com/fluffy-coconut-lime-chiffon-cake-recipe-with-toasted-coconut-and-lime-curd/