Description
Mary Berry’s lime and coconut cake delivers tropical paradise on a plate. Creamy coconut layers meet zesty lime notes, creating a perfect balance of sweet and tangy flavors that transport diners to sunny coastal retreats.
Ingredients
Scale
Main Ingredients:
- 2 Coles Australian Free Range Eggs
- 125 grams (4.4 ounces) butter, melted
- 1 cup (220 grams) caster sugar
- 1 ½ cups (225 grams) self-raising flour
- ½ cup (40 grams) desiccated coconut
Liquid Ingredients:
- ½ cup (120 milliliters) coconut milk
- 2 tablespoons lime juice
Flavoring and Topping Ingredients:
- 2 teaspoons lime rind, finely grated
- 1 ½ cups (240 grams) icing sugar mixture
Instructions
- Preheat the oven to 350°F (180°C). Carefully prepare a 4-inch by 8.5-inch (10cm x 22cm) loaf pan by generously greasing the base and sides, then lining with parchment paper to ensure easy cake removal.
- In a spacious mixing bowl, thoroughly combine the self-raising flour, finely shredded desiccated coconut, freshly grated lime zest, and granulated caster sugar. Create a separate mixture by whisking together the melted unsalted butter, whole eggs, and creamy coconut milk until smooth and well-incorporated.
- Gently fold the liquid ingredients into the dry ingredient mixture, stirring carefully until just combined. Avoid overmixing to maintain the cake’s delicate texture. Transfer the batter into the prepared loaf pan, using a spatula to spread evenly and create a level surface.
- Slide the pan into the preheated oven and bake for approximately 45 to 50 minutes. Test the cake’s doneness by inserting a clean skewer or toothpick into the center – it should emerge without any raw batter clinging to it.
- Allow the freshly baked cake to rest in the pan for 5 minutes, which helps it settle and makes removal easier. Carefully transfer the cake to a wire cooling rack, letting it cool completely to room temperature.
- Prepare the lime glaze by placing the powdered icing sugar in a clean bowl. Gradually introduce fresh lime juice, stirring consistently until you achieve a smooth, slightly runny consistency that will drizzle beautifully over the cake.
- Once the cake has cooled completely, artfully drizzle the lime glaze over the top, allowing it to create an appetizing, glossy finish that adds a tangy brightness to the coconut cake.
Notes
- Tropical warmth bursts through every slice with this vibrant coconut lime cake.
- Zesty lime zest adds a bright, tangy contrast that dances across your taste buds.
- Room temperature ingredients guarantee a smoother, more consistent cake batter.
- Desiccated coconut weaves a delightful texture and authentic island flavor throughout.
- Coconut milk transforms the crumb into an incredibly tender, melt-in-your-mouth experience.
- Careful pan lining ensures your cake slides out perfectly without any frustrating sticking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 8
- Calories: 274 kcal
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 61 mg