This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.
I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.
5 Reasons to Love This Coconut Cake Recipe
- Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
- Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
- Soft & Fluffy: By following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
- Any Shape: Use this cake batter for coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3-layer cake, or a coconut sheet cake.
- Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, or chocolate buttercream. Add raspberry cake filling between the layers or drizzle salted caramel on top! With so many ways to customize, this coconut cake is always a crowd-favorite when looking for Easter dessert ideas.
Coconut Cake Video Tutorial
This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite and is sure to be one of your favorite spring dessert recipes and Easter brunch recipes. Talk about a show stopper!
How to Make Coconut Cake
I adapted this recipe from my favorite white cake. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake, cookies & cream cake, espresso cake, burnt sugar caramel cake, and strawberry cake. The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.
Your coconut cake journey begins with two mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and sweetened shredded/flaked coconut. That’s it! Your coconut cake batter is ready to bake.
Creamed butter and sugar provide a solid base for this cake recipe. Use room temperature butter, and remember that room temperature is cooler than you think.
Another tip: Use all room temperature ingredients, including the eggs and sour cream. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period.
Use These 6 Power Ingredients
Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.
- Cake Flour: Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. We use whole eggs in my coconut Easter cake which is much more dense, like a pound cake. To keep this coconut cake light and fluffy, use only egg whites. We’ll add the moisture back in with sour cream.
- Sour Cream: The moist maker! This cake melts in your mouth.
- Coconut Extract: I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use the refrigerated coconut milk beverage that comes in a carton, because the two are very different.
- Sweetened Shredded Coconut: I recommend using sweetened shredded coconut, also called sweetened flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller.
Coconut Cream Cheese Buttercream Frosting
What do you love about vanilla buttercream? It’s buttery, sweet, and smooth.
And what about cream cheese frosting? It’s creamy, silky, and tangy.
Let’s combine the two, then add coconut milk and coconut extract. It’s even creamier and silkier than the coconut frosting on these coconut chocolate Easter cupcakes so that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)
If you prefer a non-cream cheese option, use my vanilla buttercream instead—use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
How to Frost a Layer Cake
Alright, let’s do this.
- Cool cakes completely. Sounds obvious, but even the tiniest bit of warmth will melt the frosting. As a result, the layer cake will slip, slide, or even cave in!
- If your cakes have a dome on top, level them off with a cake leveler or serrated knife. Flat-topped cakes ensure a straight and sturdy layer cake.
- Choose a serving plate, cake turntable, or cake stand. The exact cake stand I use in these pictures is no longer available, but here is a similar option.
- Place the bottom layer on the cake stand. Using an icing spatula, spread 1 and 1/2 cups of frosting in an even layer on top. Bring the frosting just over the edge of the cake; this will be helpful when it’s time to frost the sides.
- Place the second layer top-side-down on top. Make sure it aligns with the bottom cake layer.
- Spread 1 and 1/2 cups frosting evenly on top, just as you did with the bottom layer.
- Place third layer top-side-up on top. Again, make sure it’s perfectly aligned.
- Divide the remaining frosting in half. (Just eyeball it.) Dollop half of the frosting on top of the cake and use an icing spatula to smooth it to the edges. Apply *some* of the remaining frosting all around the sides of the cake, then use a bench scraper to smooth it in a thin layer. Apply the rest of the frosting on the sides of the cake, then bench scrape to smooth it all out.
- Wipe any excess frosting off of the cake stand.
You can watch me decorate this coconut cake in the video tutorial above or you can use this detailed how to assemble and decorate a layer cake post as your guide. Don’t stress; if you take your time and make sure the cake layers are totally straight, you’re all set.
But I Don’t Want to
Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because they’re only one layer. See my recipe note about different size coconut cakes.
What About the Buttercream Roses?
Let’s give my assistant, Stephanie, a round of applause. This was her first time making “3D” buttercream roses and look how beautifully they turned out! She made the buttercream roses at my house and I froze them until it was time to decorate the coconut cake. She followed this video tutorial. Keep in mind that the cream cheese buttercream WILL NOT work for the intricate buttercream roses. Instead, use my vanilla buttercream and add 1 extra cup of confectioners’ sugar. You need very stiff buttercream for these roses. You also need small squares of parchment paper and:
Loosely cover the roses, then freeze or refrigerate them until ready to decorate, up to 1 week. No need to thaw prior to decorating the cake. Peel off parchment square and place the buttercream rose on the cake. If you’re traveling with the cake, I recommend securing the roses with a tiny dollop of cream cheese buttercream underneath.
Looking for something easier? Use Wilton 1M piping tip for these easy two-toned frosting buttercream roses.
More Classic Cake Recipes
Flavor is the name, moist is the game. These are some of my favorite classic cake recipes!
- Pound Cake
- Vanilla Cake
- Carrot Cake
- Red Velvet Cake
- Strawberry Cake (made from real strawberries)
- Lemon Blueberry Cake
- Chocolate Cake
Coconut Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
Ingredients
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature*
- 1 cup (80g) sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 5 cups (600g) confectioners’ sugar
- 2 Tablespoons (30ml) canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups (160g) sweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 21–24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool in the pans set on a cooling rack for 1 hour, then remove from the pans and place the cakes directly on the rack to continue cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1 heaping cup (about 250–300g) of frosting. Top with second cake layer and evenly cover the top with another heaping cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and a bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial. See blog post above about buttercream rose decoration.
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for about 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 8-inch Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cake Stand or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
- Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t find it, try making this cake flour substitute.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. For best success, I recommend using fresh eggs instead of carton egg whites. (Using an egg separator is really handy!) Here are all my recipes using leftover egg yolks. Success tip: Eggs separate much easier when they’re cold.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found in the grocery store near the Thai food products. Do not use refrigerated carton coconut milk beverage. You need 1 cup for the cake, not the entire can. You use 2 more Tablespoons in the frosting.
- Sweetened Shredded Coconut: I recommend using sweetened shredded/flaked coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor to chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
- Cream Cheese: Use brick cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead (no cream cheese). Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
- 9×13-Inch Sheet Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- 2-Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24–26 minutes or until a toothpick inserted in the center comes out clean.
- Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour); use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19–21 minutes. Yields about 2–3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
Reader Comments and Reviews
Spot on fluffy goodness! I made it exactly as written the first time, but had to decrease the salt and sugar the second time. Texture was great though Definitely not dense at all. Others who got a dense cake either used AP flour or over mixed. Thank you!!
This. Cake. Is.It! I made it for my husband’s birthday with your lemon buttercream frosting and it turned out perfect! It was my first ever layer cake so I was a little nervous, but I followed the instructions exactly (including your measuring tips – thank you for those) and it was seriously professional bakery worthy! In a perfect world I would have used the cream cheese frosting, but he loathes cream cheese. (Didn’t tell him about the sour cream, which he also hates. Oops!) I had so much fun making this! Thank you so much for your wonderful recipe and site!
Would it be ok to use liquid egg whites from a carton for this recipe?
Hi Nancy, You should be able to use liquid egg whites from a carton for this cake. Happy baking!
Hi Sally!
Love all your recipes, I’ve been trying out more of your bread recipes lately and they’re amazing! I’m planning to make this cake in a couple days for my friends birthday and I could not find any coconut extract. Is it okay to use almond extract instead? Or will it change the flavor too much? Thanks for any advice!
Hi Niki! There won’t be as much coconut flavor if you leave out the coconut extract. The cake will certainly be tasty using almond extract instead, but the coconut flavor won’t be nearly as heavy.
Hi salt, is it ok to use the ready made cream cheese from the supermarket like betty crocker??
I made this recipe for my uncle’s birthday, and we both agreed this was one of the best cakes we’ve ever had. This cake is not overly sweet as I had feared it would be.
I was skeptical about the coconut extract, particularly in the icing (I thought it would taste artificial), and almost skipped it, but it really added to the coconut flavor. I was hesitant about the icing (thought it would be too rich), but I used about 75 grams less of powdered sugar, and the icing was the perfect amount of sweetness.
I added 1 cup of chopped pecans to the cake batter and sprinkled some on top of the finished cake, too. They added the perfect crunch and texture to this light cake with a tender, moist crumb.
10/10, honestly. (I almost never leave reviews but had to on this one.)
I made this cake for my mother’s birthday and it was a total hit – even for myself and my father, who usually do not care for coconut! It had the best texture, and the flavors were pronounced without being overpowering. I used unsweetened coconut because that’s all I could find and it worked out great. Other than that I followed the recipe exactly. I will definitely be making this again. I think the frosting would be great on chocolate cake, too.
I made this cake yesterday and It had to be the easiest cake I have made and I’ve made a lot of cakes. This cake was absolutely delicious, soft and fluffy and even better the next day. I used a different cream cheese frosting recipe (1 stick of butter, 16oz cream cheese and 3 1/2-4 cups of powdered sugar). I toasted some of coconut flakes. I would recommend this anytime.
This was such a scrumptious cake! Loved loved loved. And easy to make. We made in a stone Bundt pan. Took about an hour to bake and about an hour to cool. For the frosting we used 3 1/2 cups of powdered sugar which ended up the right level of sweetness for us. We followed everything else for the cake and frosting per directions. This was one of our top two favorite cakes we have made this year, and we make a lot of cakes. We also loved the strawberry cake from this blog.
Delicious, light fluffy perfection, much like your other recipes! I baked at 350 in a bundt pan and the cake was done in 47 minutes. Toasted the coconut to sprinkle on top. It was a hit for my husband’s birthday!
Really good base recipe, but this cake is dense and not fluffy. I would suggest whipping the egg whites separately and using cake flour instead of all purpose for a fluffier cake.
Okay…wow! I made this coconut layer cake and used your lemon curd recipe to make lime curd instead. This cake layered with lime curd was a tropical delight! It was incredibly moist and fluffy, and even a couple of days later in the fridge it still tastes fresh. I will definitely be making this again!
Hey Sally! I just wanted to take a second and tell you how awesome this blog is and how great your recipes are! I am 14 and a new baker, and your recipes have been life savers!! Most recently I have made your lemon bars, lemon meringue pie, confetti layer cake, marshmallow cream, this coconut cake, etc! All with great success. (Your baking basics section has been a great help lol) I don’t usually write comments but I felt like I had to! Thank you!!! Love you and your recipes☺️
Oh my goodness…this has to be the best thing I’ve ever baked. I made it exactly as written for my mother’s birthday, and selfishly I want to keep it all to myself. It is moist, flavorful, and a beautiful crumb. I never leave reviews for recipes, but for this I just had to. Absolutely incredible…11/10!
I made this cake for my husband’s birthday recently, and we loved it. The cake freezes beautifully! I used Rose Levy Berenbaum’s white chocolate cream cheese frosting and then added shredded coconut. I think your combination of shredded coconut, coconut milk and coconut extract was perfect. Thanks for another terrific recipe, Sally!
Hi, We will be eating this tomorrow for a birthday party and I ended up using two 9 inch pans as 3 would have been less than 1/2 inch batter per pan. I followed your exact measurements so not sure what happened. Yes pans were for sure 9 inch.
Hi,
I’m hoping to make this for an outdoor picnic but am worried about the cream cheese frosting not being stable enough or melting in the heat. Do you think it will be find or would it be safer to use a Swiss meringue some how flavoured with coconut? What would you recommend, sticking with the cream cheese, thickening it somehow, or Swiss meringue (how would I flavour it)?
Also, how should I adjust the bake time if I only have two 8 inch circles?
Hi Sam, if you’re worried, I would choose a more stable frosting such as Swiss meringue buttercream. Feel free to add some coconut extract to it for extra flavor. There’s a little too much batter for two 8-inch cakes. You can fill the pans halfway then use any leftover batter for a couple cupcakes on the side. The bake time for the 8 inch cakes will be shorter and you can use a toothpick to test for doneness.
Hi Sally, I am die hard fan of you and all your recipes. I have tried this recipe before and absolutely love it. I would like to make it into a taller caker by using 4x6inch pans. Is this recipe enough and do u suppose it will hold up with 4 layers.
Waiting to hear from u soon xoxo
Hi Sally! If I halve this recipe would it work for a two layer, six inch round cake?
Thank you!
Hi Janet, There would likely still be too much batter. You can cut the recipe in half, fill your pans 2/3 full and then use any remaining batter for a few extra cupcakes. Or if you wish you can use my post on Cake Pan Sizes and Conversions to calculate the amount of batter needed.
I made this last night for a friends birthday at work. Made 9 x 13 because it’s easier to transport. The cake was outstanding, not a bite left. My previous recipe was good but quite dense. This cake is so much lighter and overall delicious! Thank you!!
Hi there! I made this cake yesterday and while the coconut flavor is fantastic and the frosting is divine, my cake did not turn out fluffy and moist at all, rather dry actually. I’m pretty sure I followed the recipe to a “T” and removed the cakes from that oven right at 21 minutes using the toothpick test. Any advice? A friend had this cake somewhere and said it was amazing so I think I want to give it another shot. ; )
Thanks!
Hi Lori, thank you so much for reporting back– I’m concerned this cake was dry. Did you use unsweetened coconut that was particularly dry? I recommend sweetened shredded coconut which is very moist. I actually wrote a very in-depth post about how to avoid dry and dense cakes which could help you here too!
Sally, yes I did use sweetened shredded coconut. I’ll read the post your attached and give it another try soon. Thanks!!
I made this for my moms birthday and she absolutely loved it! The cake has a great coconut flavor to it. I made this as a two layer cake in 9in pans without changing any measurements. I used frosting that ended up being leftover to decorate the cake and made flowers on top. Looked and tasted lovely! If coconut is your favorite than you need to make this cake!
Hi Sally,
Can I make this in (3) 8 inch pans instead? I don’t have 9 inch pans.
Hi Violet, This cake works as written for three 8 or 9 inch cakes with no changes necessary! Bake time and temperature will remain the same. Enjoy!
This coconut cake recipe is really perfect. Soft and delicate texture, perfect coconut flavor and easy to prepare. Thanks for sharing it
Esta receta de torta de coco es realmente perfecta. Suave y delicada textura, sabor perfecto del coco y facil de prepararla. Muchas gracias por compartirla.
As a professional cake baker, decorator and designer for almost 30 years, I must admit that this is absolutely the BEST COCONUT CAKE RECIPE! It is fool proof and well executed. This cake has a very moist but fluffy texture. You will not and I repeat, you WILL NOT be disappointed with this one! Yes, I baked it and it is AWESOME!!!!!
This truly is the best cake recipe I have ever tasted. The flavor, the texture and the appearance of this cake is exquisite. My cake looks identical to Sally’s. I can’t wait to make it again.
Do you have a recommendation for coconut extract?
If it’s available I really enjoy using McCormick brand extracts.
What’s is the best name brand of coconut milk to use or does it matter? Just wondering if different ones effect the taste of the cake? Also does it matter if it is sweetened or unsweetened
Hi Sarah, I used the Wegmans organic unsweetened coconut milk (photo of the can is in the above post). However the brand really does not matter. I hope you love this recipe!
Hi Roxanna! You can use my coconut cupcakes batter for 3 6 inch cake pans. (Skip the caramel filling and chocolate frosting.) You can halve this frosting recipe instead.
Sally this is the best cake I ever have eaten! Even my husband loved it and all who shared in the enjoyment.
I could have eaten the whole thing!
Light and fluffy and the taste!!! I had never eaten a coconut cake before.
I’m in Love
Thank you for your kindness and sharing with everyone!
I’m not on any social media except when I need a recipe or I’d share!
It’s so pretty too!
Sincerely;
Carol Rose
Hi Sally!
Could you make recommendations on how to make this a Key Lime Coconut Cake?
This is my friends favorite flavor of cake and I wanted to surprise her! I love your recipes so much I wanted to start here in my endeavor.
Thank you so much!
Hi Andrea, You can use this cake and layer lime curd between the layers. Use my recipe for lemon curd but use limes instead.
Or you can use my recipe for lemon coconut cake and use but use limes. Let me know how it turns out!