Lime cake with coconut
zester, large bowl, juicer, knife, oven, stand mixer, baking form, toothpick, whisk
How to cream butter and sugar
How to zest citrus fruits
Nutrition per serving
- ⅓ limes
- 50 g flour
- 1⅔ g baking powder
- 16⅔ g coconut flakes
- large bowl
Zest some of the limes. Combine flour, baking powder and coconut flakes in a large bowl. Add lime zest and mix well.
- ½ limes
Halve and juice remaining limes along with limes used for zest. Set aside lime juice.
- 37½ g butter
- 58⅓ g sugar
- stand mixer
Preheat oven to 180°C/350°F. Beat butter in a stand mixer until creamy. Add sugar and beat until well combined.
- 1⅛ eggs
Pour in three fifths of lime juice, reserving the rest for the icing. Add eggs, one at a time, beating well after each addition.
Gradually add dry ingredients and mix well.
- butter for greasing
- baking form
Grease baking form and pour in batter. Tap bottom of baking form on counter to release air bubbles. Transfer to preheated oven and bake at 180°C/350°F for 40 – 50 min. until an inserted toothpick comes out clean. Remove from oven and allow to cool.
- 26⅔ g confectioner's sugar
Meanwhile, whisk together confectioner's sugar and lime juice.
- 25 g coconut flakes
Add remaining coconut flakes and whisk to combine. Spread icing over the top of the cake. Enjoy as a fresh summer treat!