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

Lime icing

50 gr. powdered sugar
15 gr. lime juice (1/2)

Assembly

50 gr. coconut milk
50 gr. water
30 gr. shredded coconut

Directions

Prep. time

25m

Lime coconut cake
- 250 gr. weak or pastry flour
- 250 gr. eggs (5)
- 110 gr. coconut milk
- 100 gr. coconut or neutral oil
- 100 gr. coconut or cane sugar
- 100 gr. white sugar
- 75 gr. lime juice (3)
- 14 gr. baking powder
- 5 gr. lime zest (1)
- 1 gr. 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 gr. powdered sugar
- 15 gr. 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 gr. coconut milk
- 50 gr. water
- 30 gr. 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 gr. weak or pastry flour
250 gr. eggs (5)
110 gr. coconut milk
100 gr. coconut or neutral oil
100 gr. coconut or cane sugar
100 gr. white sugar
75 gr. lime juice (3)
14 gr. baking powder
5 gr. lime zest (1)
1 gr. salt

Lime icing

50 gr. powdered sugar
15 gr. lime juice (1/2)

Assembly

50 gr. coconut milk
50 gr. water
30 gr. shredded coconut

Lime coconut cake

Lime coconut cake

Lime icing

Assembly

Lime coconut cake

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

Lime icing

50 gr. powdered sugar
15 gr. lime juice (1/2)

Assembly

50 gr. coconut milk
50 gr. water
30 gr. shredded coconut

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Lime-coconut cake

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Lime coconut cake

Lime coconut cake

Lime icing

Assembly

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

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

Assembly 50 gr. coconut milk 50 gr. water 30 gr. shredded coconut

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Lime coconut cake

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

Lime icing

50 gr. powdered sugar
15 gr. lime juice (1/2)

Assembly

50 gr. coconut milk
50 gr. water
30 gr. shredded coconut