Coconut Lime Cake

Name: Coconut Lime Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 250g butter, softened; 300g caster sugar; 4 eggs; 300g self-raising flour; 200ml coconut cream; zest of 3 limes; 200g cream cheese; 100g icing sugar; juice of 1 lime for frosting; toasted coconut flakes to garnish

Light coconut and lime cake with cream cheese frosting and toasted coconut. Folding the flour and coconut cream in alternately, rather than all at once, keeps the batter from splitting and gives the cake its light, even crumb.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

250gbutter, softened

300gcaster sugar

4eggs

300gself-raising flour

200mlcoconut cream

zest of 3limes

200gcream cheese

100gicing sugar

juice of 1lime for frosting

toasted coconut flakesto garnish

Instructions

Beat butter and sugar until pale.

Add eggs one at a time.

Fold in flour and coconut cream alternately.

Add lime zest.

Pour into a lined 22cm tin.

Bake at 180°C for 40 minutes.

Beat cream cheese, icing sugar and lime for frosting.

Frost cooled cake.

Scatter toasted coconut.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1514

Protein

18.8g

Fat

90.6g

Carbs

164.8g

Fiber

4.2g

Sodium

700mg

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