George’s Cake Pairings: Coconut and Lime Cake Recipe

Posted on Posted in Coffee, Coffee pairings, Recipes


Since we’ve just launched two coffees from a brand new origin, Rwanda, I thought it was the perfect time to pair cake with coffee! Not that I need a great deal of persuading to whip out the ol’ mixer and put my baking apron on…

For me, Rwandan coffee is all about great blackcurrant, blackberry, and citrus flavours, so I’m pretty confident this coconut and lime cake recipe is like butter to toast; it just fits.

Plus it’s a recipe of twos – so very easy to remember. Here you go!


For the cake:

2 cups of desiccated coconut
2 cups of plain flour
2 cups of sugar
2 cups of milk

For the icing:

100g of Icing Sugar
2/3 Limes – juice and zest.


For the cake:

Pop your oven on, you want it around 180c.

Grease and line your cake tin with butter and greaseproof paper. I’ve made this a round cake, but it’s great as a square or why not do it in a loaf tin? Whatever you fancy!

Combine all the cake ingredients.

Cook for 30-45 minutes or until a skewer comes out clean.

Leave to cool.

For the icing:

Mix the icing sugar with the lime juice and zest. Add the juice bit by bit until you get a consistency you’re happy with.

Once the cake is cooled take out of the tin and drizzle the icing across the cake in whatever fashion you wish.


Squeeze a bit of lime on your slice for that extra citrus edge.

Alternatively instead of lime, melt some chocolate and pour this over the top to produce a GIANT bounty bar cake.

Finally, Brew up a cup of Ngara Nyarusiza, sit and enjoy!

Processed with VSCOcam with a6 preset


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11 thoughts on “George’s Cake Pairings: Coconut and Lime Cake Recipe

  1. Another scrumptious looking recipe for my next coffee break, a giant bounty bar cake just sounds amazing. Some people are surprised by the pairing of coffee and coconut but it’s actually a lovely thing and I can see this going really well with the citrus flavours of your chosen Rwanda coffee. Lots of coffee shops are even starting to offer coconut milk as a dairy-free alternative in their coffees, and coconut extract also makes for a delicious flavouring in coffee too. I reckon you could even combine all three – coffee, coconut and cake – in one to make another tasty cake to go with your afternoon coffee.

    1. Sounds like a great idea, Anna!

      You’re definitely not going to hear any complaints from me on that front. George’s recipe was really great when we got a chance to try it in the office – I’d really recommend giving it a go if you feel like baking at some point!

    1. I’m not going to lie, it was pretty great when we got our hands on it after the photos were done! Feel free to give it a go at home yourself and let us know what you think!

  2. When it says add all the ingredients is this including icing sugar/lime zest or are the icing sugar and limes only for the icing?

    1. Hi Donna! The icing sugar and limes/lime zest are just for the icing, not for the cake. Sorry for the confusion!

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