Name: Coconut and lime cake
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Ingredients: 200 g flour; 2 tsp baking powder; ½ tsp salt; 1 tsp grated zest of lime; 100 ml coconut milk (or normal milk); 75 g soft butter or dairy-free margarine; 75 g sugar; 50 g shredded coconut (sugar-free); 1 large egg; 1 tsp vanilla essence; Butter-cream:; 2 Tbsp coconut cream; 1 tsp vanilla extract; 2 Tbsp coconut milk; 1 cup of soft butter or dairy-free margarine; about 2 cups of icing sugar; desiccated coconut; zest of one lime (optional)

Coconut and lime cake

This is a lovely, zesty cake that’s very easy to make. It’s perfect for spring and summer parties, afternoon tea and special occasions. It’s dairy-free (even the butter-cream) so those who have dairy-intolerance can enjoy it too!

Print Recipe

Prep Time 10

Cook Time 30

Resting Time 4

Total Time 1

Servings: 12 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

200 g flour
2 tsp baking powder
½ tsp salt
1 tsp grated zest of lime
100 ml coconut milk or normal milk
75 g soft butter or dairy-free margarine
75 g sugar
50 g shredded coconut sugar-free
1 large egg
1 tsp vanilla essence
Butter-cream:
2 Tbsp coconut cream
1 tsp vanilla extract
2 Tbsp coconut milk
1 cup of soft butter or dairy-free margarine
about 2 cups of icing sugar
desiccated coconut
zest of one lime optional

Method

Preheat the oven to 180°C. Grease and line a cake tin.
Sift the flour, baking powder and salt in a bowl then crumble it with the butter. Add the sugar, coconut and zest. Combine well.
In another bowl, mix the egg with the milk and vanilla. Add this to the crumbs, stirring until you get a smooth batter.
Transfer the batter into the tin and spread it evenly.
Bake the cake for 30-40 minutes, until golden brown and an inserted skewer comes out clean.
Rest the cake in the tin for 5-10 minutes.
Meanwhile, prepare the coconut butter-cream. Mix the butter with the vanilla, coconut cream & milk, add icing sugar to your liking. Add the lime zest, if using, and stir until creamy then add enough desiccated coconut to get a spreadable paste.
Take the cake out of the tin, let it cool on a wire rack, then cover the top and sides with the coconut butter-cream. Sprinkle the top with desiccated coconut.
Rest in the fridge for the butter-cream to set.

Coconut and lime cake