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Lime coconut cake

  • 0:15 Prep
  • 0:50 Cook
  • 6 Servings


  • Melted butter, to grease
  • 200g (1 1/3 cups) self-raising flour, sifted
  • 155g (3/4 cup) caster sugar
  • 1 teaspoon baking powder
  • 65g (1 cup) shredded coconut
  • 150g butter, melted
  • 3 eggs
  • 125ml (1/2 cup) fresh lime juice
  • 1 tablespoon finely grated lime rind


  • 1
    Preheat oven to 180°C. Brush an 18cm (base measurement) square cake pan with melted butter. Line with non-stick baking paper, allowing the edges to overhang.
  • 2
    Process flour, sugar, baking powder and 50g (2/3 cup) of coconut in a food processor for 20 seconds. Add butter, eggs, lime juice and lime rind. Process until well combined.
  • 3
    Pour into the pan and smooth the surface. Bake for 40 minutes. Sprinkle with remaining coconut and bake for a further 10 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.

Source: taste.com.au


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