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Lime, coconut and mixed berry cake

  • 0:25 Prep
  • 0:45 Cook
  • 20 Servings


  • 185g butter, softened
  • 1 1/2 cups (330g) caster sugar
  • 2 teaspoons finely grated lime rind
  • 4 Coles Brand Australian Free Range Eggs
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 3/4 cup (60g) desiccated coconut
  • 1/2 cup (125ml) coconut milk
  • 300g mixed berries
  • 1 1/2 cups (240g) icing sugar mixture
  • 2 tablespoons lime juice
  • Lime zest, to decorate


  • 1
    Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab or lamington pan.
  • 2
    Use an electric mixer to beat the butter, sugar and lime rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, coconut and coconut milk. Stir to combine. Stir in the berries. Spoon into the prepared pan and smooth the surface.
  • 3
    Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Combine the icing sugar and lime juice in a small bowl. Drizzle over the cake and use a palette knife to spread to the edges. Set aside until icing is set. Sprinkle with lime zest and cut into pieces to serve.

Source: taste.com.au


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