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Coconut lime cake

  • 10servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125g butter

  2. 1 teaspoon vanilla essence

  3. cup caster sugar

  4. 2 teaspoons finely grated lime rind

  5. 1 1/2 cups self-raising flour

  6. teaspoon ground ginger

  7. teaspoon ground cardamon

  8. teaspoon ground cinnamon

  9. 1 x 140ml can coconut milk

  10. 4 egg whites

  11. cup shredded coconut

  12. Fresh raspberries and lime wedge to serve

  13. Icing

  14. 100g butter, softened

  15. cup icing-sugar mixture

  16. teaspoon coconut essence

  17. 50g cream cheese, softened

Instructions Jump to Ingredients ↑

  1. Grease a deep 20cm round cake pan; line base and side with baking paper.

  2. Beat butter, essence, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in combined sifted flour and spices and coconut milk, in two batches, until smooth.

  3. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into cake mixture in two batches. Spread mixture into prepared pan.

  4. Cook in a moderate oven, 180C, for about 45 minutes or until cooked when tested. Stand cake in pan for five minutes; turn onto a wire rack to cool.

  5. Icing. Beat all ingredients in a small bowl with an electric mixer until light and fluffy.

  6. Spread icing over top of cake; sprinkle with coconut. Serve with fresh raspberries and lime wedge.

  7. More recipes Apple streusel cake Lemon coconut slice Quick cherry cheesecakes

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