Name: Lime Coconut Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 1 cup desiccated coconut; 250g unsalted butter, chopped, at room temperature; 1 1⁄2 cups caster sugar; 1 tsp finely grated lime rind; 4 eggs, at room temperature; 1 1/3 cups self-raising flour; 2 tblsps lime juice; 2 tblsps milk; Extra desiccated coconut and finely grated lime rind, to decorate; ICING; 1 1⁄2 cups icing sugar mixture; 1 tsp lime juice; 3-4 tsps boiling water

Lime Coconut Cake

This old-fashioned favourite can be whipped up in no time.

Serves 8

Prep

15M

Cook

55M

Total

1H 10M

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Coating the pan with coconut will help prevent the cake from sticking. Don’t over-process cake mixture or it will make the cake tough.

Ingredients

1 cup desiccated coconut

250g unsalted butter, chopped, at room temperature

1 1⁄2 cups caster sugar

1 tsp finely grated lime rind

4 eggs, at room temperature

1 1/3 cups self-raising flour

2 tblsps lime juice

2 tblsps milk

Extra desiccated coconut and finely grated lime rind, to decorate

ICING

1 1⁄2 cups icing sugar mixture

1 tsp lime juice

3-4 tsps boiling water

Method

Grease a deep, 24cm round bundt pan (12-cup capacity). Add 1⁄4 cup of the coconut. Shake pan well to coat base and side. Discard any excess.

2 Place butter, sugar and rind in food processor. Process for about 30 seconds, or until combined and pale.

3 With motor operating, add eggs, one at a time. Add flour, juice, milk and remaining 3⁄4 cup coconut. Process for 10 seconds. Scrape down side of bowl. Process for a further 10 seconds, or until smooth. Spoon into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

5 To make icing, place sugar and juice in a small bowl. Stir in enough water to form a smooth consistency.

6 Spoon icing over cake. Sprinkle with combined coconut and rind.

Peta Dent

Kate Stephens