Coconut and Lime Cake

Prep Time

15 minutes

Bake Time

60 minutes

Oven Temperature

Fan Oven


Gas Mark


Step 1

Allow butter to soften on the countertop before baking

Pre-heat oven to 180°C and prepare a 7 inch tin by lightly greasing and lining with greaseproof

Step 2

Pour the dry ingredients into a large bowl, add the caster sugar and softened butter

Step 3

Crack the eggs into large bowl (or first crack into a small bowl one by one if you want to ensure no shell goes into mixture), mix all together using a fork/whisk/standing mixer until smooth

Step 4

Grate 1 lime using the small side of the grater and add half the zest into the batter, leave the other lime for later

Next cut one lime in half and squeeze out juice – add juice into the batter and mix Leave the 2nd lime for later

Step 5

Reserve a tbsp of coconut for later but add the rest to the batter and mix until all combined

Step 6

Pour batter into the prepared tin and level out, bake for 60 minutes or until the toothpick comes out clean

Step 7

Once baked remove from the oven and allow to cool in the tin on a cooling rack

Step 8

Make the icing by sieving icing sugar into a medium bowl, add the cream cheese and beat a little

Step 9

Grate the 2nd lime on the small side of the grater and add all the zest to the icing

Cut the lme in half and squeeze out all the juice and add to icing, beat until smooth

Step 10

Toast the leftover coconut into a small frying pan over a medium heat until lightly browned

Step 11

Spread the icing onto the cooled cake and sprinkle over the toasted coconut