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Difficulty

Low

Lime coconut cake

Name: Lime coconut cake
Yield: 12 raciones

Tender and moist cake with a refreshing lime aroma and flavour, soaked in coconut milk and topped with lime icing and shredded coconut

Lime icing

Lime-coconut cake

Shredded coconut

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Ingredients

Yields

12 raciones

Lime coconut cake

250 g weak or pastry flour
250 g eggs (5)
110 g coconut milk
100 g coconut or neutral oil
100 g coconut or cane sugar
100 g white sugar
75 g lime juice (3)
14 g baking powder
5 g lime zest (1)
1 g salt

Lime icing

50 g powdered sugar
15 g lime juice (1/2)

Assembly

50 g coconut milk
50 g water
30 g shredded coconut

Directions

Prep. time

25m

Lime coconut cake
- 250 g weak or pastry flour
- 250 g eggs (5)
- 110 g coconut milk
- 100 g coconut or neutral oil
- 100 g coconut or cane sugar
- 100 g white sugar
- 75 g lime juice (3)
- 14 g baking powder
- 5 g lime zest (1)
- 1 g salt
- Start by beating the eggs together with the sugars for about 8-10 minutes until the mixture doubles in volume.
- Then add the oil and milk and mix until well blended.
- Now add the lime juice and zest along with the salt and mix well.
- Sieve the flour and the Royal baking powder and add it to the previous mixture with a rubber spatula.
- Finally, pour the mixture into a 22 x 10 cm rectangular baking tin and bake in the oven at 170º C for 1 hour.
Lime icing
- 50 g powdered sugar
- 15 g lime juice (1/2)
- In a bowl, mix the icing sugar with the lime juice and mix well.
- The mixture should be relatively thick, so it is advisable to add the lime juice a little at a time to better control the consistency. The idea is to be able to spread a layer of icing on the cake without it spilling all over the sides.
Assembly
- 50 g coconut milk
- 50 g water
- 30 g shredded coconut
- We start by mixing the coconut milk with the water and with a kitchen brush or a teaspoon we soak the top of the sponge cake, keeping it inside the baking mould and let the sponge cake cool completely.
- Then remove the sponge cake from the oven, paint the sides of the cake with coconut milk and then spread shredded coconut until it is covered.
- Finally, with the help of a kitchen brush or a spatula, spread the lime icing over the top of the cake.
- Optionally, you can decorate the cake by grating a little lime over it and placing a few slices of desiccated coconut and a few slices of fresh lime.
- Store in a cool, dry place.

Lime coconut cake

250 g weak or pastry flour
250 g eggs (5)
110 g coconut milk
100 g coconut or neutral oil
100 g coconut or cane sugar
100 g white sugar
75 g lime juice (3)
14 g baking powder
5 g lime zest (1)
1 g salt

Lime icing

50 g powdered sugar
15 g lime juice (1/2)

Assembly

50 g coconut milk
50 g water
30 g shredded coconut

Lime coconut cake

Lime coconut cake

Lime icing

Assembly

Lime coconut cake

250 g weak or pastry flour
250 g eggs (5)
110 g coconut milk
100 g coconut or neutral oil
100 g coconut or cane sugar
100 g white sugar
75 g lime juice (3)
14 g baking powder
5 g lime zest (1)
1 g salt

Lime icing

50 g powdered sugar
15 g lime juice (1/2)

Assembly

50 g coconut milk
50 g water
30 g shredded coconut

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Lime-coconut cake

Shredded coconut

Lime coconut cake

Lime coconut cake

Lime icing

Assembly

Lime coconut cake 250 g weak or pastry flour 250 g eggs (5) 110 g coconut milk 100 g coconut or neutral oil 100 g coconut or cane sugar 100 g white sugar 75 g lime juice (3) 14 g baking powder 5 g lime zest (1) 1 g salt

Lime icing 50 g powdered sugar 15 g lime juice (1/2)

Assembly 50 g coconut milk 50 g water 30 g shredded coconut

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Lime coconut cake

250 g weak or pastry flour
250 g eggs (5)
110 g coconut milk
100 g coconut or neutral oil
100 g coconut or cane sugar
100 g white sugar
75 g lime juice (3)
14 g baking powder
5 g lime zest (1)
1 g salt

Lime icing

50 g powdered sugar
15 g lime juice (1/2)

Assembly

50 g coconut milk
50 g water
30 g shredded coconut