Lime coconut cake recipe
- 2 limes, zest and juice
- 50g desiccated coconut
- 175g butter, softened
- 175g caster sugar
- 175g self raising flour
- 3 eggs, beaten
- 2 cups icing sugar, sifted
- 1 lime, zest and juice
Zest 2 limes, set aside zest.
Juice the limes and add the coconut to the lime juice and leave to sit for one hour.
Preheat oven to 170°C. Grease, paper baking tin (I used a 20cm bundt pan).
Sift flour into large mixing bowl; add coconut, butter, zest, eggs and sugar.
Beat with electric or stand mixture until light and fluffy.
Pour into baking tray and smooth into corners/edges and flatten down with a spatula.
Bake for 35-40 minute until the centre springs back.
Let cool until completely cold.
To make the icing, zest the lime. Sift sugar into a bowl, and with a fork, mix in the juice until it resembles a thick paste, spread over the cake with a knife. Sprinkle the zest and a little bit of coconut and serve.
- I made this cake after buying a bundt pan at my local Salvos store - I had to think hard to find the perfect cake to christen the tin!
- This is a great cake to make when limes are in season and plentiful.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.