Lime in the Coconut Cupcakes

If you love the tropical flavors of lime and coconut, have I got a treat for you! These simple coconut cupcakes with lime curd filling are divine, and so easy to make. Best of all, they start with a box of white cake mix. 

Lime and Coconut Go Together!

Lime and coconut are often paired together in both baked goods and beverages and that’s because the two flavors complement each other. When combined, they provide a balanced taste experience. Here’s a fun list of reasons why they work so well together:

1. Lime is tangy and acidic, but has a hint of sweetness. Coconut, on the other hand, offers a creamy and slightly sweet taste. Tart and creamy blended together? Perfection!
2. You’ll feel like you’re in the tropics! Lime and coconut are commonly associated with tropical regions, and their combination evokes a sense of a refreshing, beachside experience. If you’ve got a hankering to go to the Caribbean, these cupcakes will take you there (figuratively, of course). 
3. Balance of acidity: The acidity of the lime is beautifully balanced by the natural sweetness of the coconut in this cupcake, which creates a well-rounded taste. T
4. Aromatic: Both of these flavors have flavorful aromas, pleasing to the nostrils! 

There’s a reason lime and coconut are paired in dishes around the globe. They’re perfect together! 

Lime in the Coconut Cupcake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand in your pantry or refrigerator

FOR THE CUPCAKES: 

• 1 box white cake mix
• 1 cup coconut milk 
• 3 eggs
• 1/2 cup oil
• 1 cup shredded coconut flakes

FOR THE CHEATERS LIME CURD FILLING: 

Note: You can use a cup of store-bought lime curd, which is (personally) preferable to the cheaters version. That said, this recipe will do in a pinch if you don’t have access to traditional lime curd.

• (1/3 ounce) package lime gelatin
• 1 (3 1/2 ounce) package instant vanilla pudding
• 3/4 cup boiling water
• 1 cup heavy whipping cream

FROSTING INGREDIENTS:

• 1 stick (1/2 cup) room temperature butter
• 1 cup cream of coconut (well mixed)
• 3 – 4 cups powdered sugar
• 1 cup toasted coconut (to top)

How to Make Lime in the Coconut Cupcakes

These came together so easily! I can’t believe I haven’t thought of this recipe before! 

Start by making your faux lime curd. 

Pour boiling water over lime gelatin. Whisk well until it’s completely dissolved. 

Sprinkle dry vanilla pudding mix into the lime jello and whisk well until dissolved and completely incorporated. 

Add cold cream and whisk well until there are no lumps. 

Place into the refrigerator until the curd is set. 

Make the cupcakes: 

Make sure you have your cupcake tin handy!

Combine dry cake mix, coconut milk, eggs, and oil in a large bowl (or the bowl of a stand mixer with paddle attachment).

Mix well at low speed. 

Add in coconut flakes. 

Scoop cupcake batter into cupcake liners.

Bake at 350 for 16 minutes or until cakes spring back to the touch. 

Make the frosting

While cupcakes are baking, make your frosting. 

Mix room temperature butter until light and fluffy. Add in cream of coconut. Mix well.

Add powdered sugar. (Start by adding three cups and then check for desired consistency. You want it to be like cake frosting.) Add the final cup of sugar if the frosting is too thin.

Place in refrigerator to set up. 

When cupcakes are done, place them on a wire cooling rack to come to room temperature. 

Once they are completely cooled, core out the centers. 

Place a dollop of lime curd into the hole. 

Frost cupcakes with coconut frosting. 

Top off with toasted coconut

Serve and enjoy! (Note: You’ll want to serve this cupcake slightly cooled or at room temperature. Too long in the fridge and that frosting will firm up. You’ll need to let it loosen up a bit after refrigerating.)

Check out that creamy middle! That lime flavor is the perfect complement.

Store cupcakes in refrigerator for 4 – 5 days in an airtight container.

I don’t recommend freezing these cupcakes. 

Hint: If you’re transporting these cupcakes to an event, I’ve got the perfect idea for you. Check out these spacious throw-away cupcake carriers!

What to Expect from These Lime in the Coconut Cupcakes

I knew the cupcakes would be delicious because the recipe is so similar to my Coconut Cake recipe. And can I just say. . .these fluffy coconut cupcakes did not disappoint! You’re going to feel like you’re on a tropical island.

Adding the dollop of lime curd to the center? Well, let’s just say it’s the perfect complement! 

Lime and coconut are meant to go together. This, I already knew from my Pineapple Coconut Cake with Lime. 

But these simple cupcakes really take the cake, pun intended. 

The sweet coconut with that luscious crisp texture. The smooth tart lime, the luscious sweet frosting…it all comes together for one delicious tropical experience. 

Eating these cupcakes will make you feel like you’re experiencing a day at the beach. Or, at the very least, a day dreaming of time on the beach. 

These are perfect for the summertime, but they’re also great in the spring. Let’s face it, coconut is perfect year ‘round! 

Variations on this Recipe

I love this recipe as it is but I’m always open to new ideas. Here are a few that come to mind: 

Pineapple: Add a half cup of pineapple to the mix. 

Lemon Curd in place of lime: Whether you make the cheaters version or buy it in your local store, lemon curd is always lovely addition to coconut-infused baked goods.

Pecans: If you want to turn this coconut recipe into an Italian cream cake, skip the filling and add a cup of chopped pecans to the batter.

Lime frosting: If you like, you can use lime curd or lime zest in the frosting. (How delicious would that be?)

Key limes: You can use the juice from key limes if you like. (Key lime juice is amazing!) Key lime zest is also very flavorful. Slices of key lime on top would be lovely, too.

Sour cream: Add a dollop or two to the batter for added twang.

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Learn more about doctored cake mixes, the theme of this blog. 

For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List. 

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That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.