Zesty Lime and Coconut Cake Recipe: A Tropical Delight

Baking a sublime lime and coconut cake promises a delightful tropical escape for your taste buds.

Sweet aromas will swirl through your kitchen, hinting at something special brewing.

Creamy coconut meets zesty lime in a perfect dance of flavors.

Soft, moist layers promise a refreshing twist on classic desserts.

Each bite transports you to sunny beaches and relaxed afternoons.

Rich ingredients blend seamlessly, creating a magical culinary experience.

You’ll fall in love with this simple yet sophisticated treat that sparks joy in every slice.

Why Nigella Lime And Coconut Cake Feels So Bright

• Burst with Tropical Flavors: Enjoy a delightful blend of zesty lime and creamy coconut that transports you to a sunny paradise with every single bite.
• Master with Minimal Skill: Beginners and seasoned bakers can nail this recipe easily, requiring basic mixing skills and standard kitchen tools for a stunning result.
• Quick Weekend Treat: Perfect for lazy weekend mornings or unexpected guest surprises, this cake comes together faster than most complex desserts, delivering maximum satisfaction with minimal effort.
• Crowd-Pleasing Dessert: Guaranteed to impress family and friends with its vibrant flavor profile, making it ideal for casual gatherings, potlucks, or afternoon tea celebrations.

Nigella Lime And Coconut Cake Ingredient List

• All-Purpose Flour: A classic baking staple that provides structure and texture to the cake.
• Shredded Coconut: Adds a tropical flavor and delightful texture to the cake.
• Sugar: Brings sweetness and helps create a tender crumb.
• Lime Zest: Provides a bright, citrusy aroma and flavor to the cake.

• Eggs: Bind the ingredients together and help create a smooth, rich texture.
• Coconut Milk: Adds moisture and enhances the coconut flavor of the cake.
• Melted Butter: Contributes richness and helps create a soft, tender cake.

• Icing Sugar, Lime Juice: Creates a tangy and sweet drizzle that adds a zesty finish to the cake.

How To Bake Nigella Lime And Coconut Cake

Step 1: Warm Up the Oven

Crank the oven to 180 degrees Celsius. Grab your 10x22cm loaf pan and line it with baking paper, making sure to cover the bottom and sides completely.

Step 2: Create Dry Mixture

• All-purpose flour
• Shredded coconut
• Freshly grated lime zest
• Granulated sugar

Mix these dry ingredients until they’re well blended and look evenly distributed.

Step 3: Prepare Wet Ingredients

• Melted butter
• Eggs
• Coconut milk

Blend these ingredients until they’re smooth and fully incorporated.

Step 4: Combine Mixtures

Pour the wet ingredients into the dry mixture. Gently stir until just combined. Be careful not to overmix, as this can make the cake tough.

Step 5: Fill the Pan

Transfer the batter into the prepared loaf pan. Use a spatula to spread the mixture evenly and smooth out the top.

Step 6: Bake to Perfection

Slide the pan into the preheated oven. Bake for approximately 45 minutes. To check doneness, insert a skewer into the center – it should come out clean.

Step 7: Cool Down

Remove the cake from the oven. Let it rest in the pan for 5 minutes. Then carefully transfer to a cooling rack.

Step 8: Add Zesty Drizzle

Whisk together powdered sugar and fresh lime juice to create a tangy glaze. Once the cake is completely cool, drizzle the icing over the top, letting it cascade down the sides.

Pro Tips For Nigella Lime And Coconut Cake

• Zest Like a Pro: Use a microplane or fine grater to get maximum lime zest without the bitter white pith, ensuring bright citrus flavor throughout the cake.
• Prevent Sinking Coconut: Lightly coat shredded coconut in a tablespoon of flour before adding to the batter to prevent it from sinking during baking.
• Check Moisture Balance: Don't overmix the batter – stir just until ingredients are combined to keep the cake tender and prevent a dense, tough texture.
• Boost Flavor Intensity: For deeper lime taste, add an extra teaspoon of lime zest or a splash of lime extract to the wet ingredients.
• Gluten-Free Option: Swap regular flour with a gluten-free all-purpose blend to make this cake suitable for those with gluten sensitivities.

Tasty Twists On Nigella Lime And Coconut Cake

• Gluten-Free Coconut Lime Cake: Replace wheat flour with almond flour or gluten-free flour blend for celiac or gluten-sensitive individuals.
• Vegan Tropical Cake: Swap eggs with mashed banana or applesauce, use coconut oil instead of butter, and select plant-based milk alternatives.
• Low-Sugar Version: Reduce sugar content by using stevia, monk fruit sweetener, or replacing some sugar with unsweetened applesauce to lower calories.
• Dairy-Free Adaptation: Substitute butter with coconut oil and use dairy-free coconut milk for those with lactose intolerance or dairy allergies.

Perfect Pairings For Nigella Lime And Coconut Cake

• Elevate with Tropical Tea: Pair this zesty lime and coconut cake with a light, fragrant jasmine green tea that complements the cake's tropical notes and cuts through its richness.
• Match with Creamy Coconut Beverage: Serve alongside a chilled coconut water or a smooth coconut milk latte to enhance the cake's coconut undertones and create a refreshing flavor experience.
• Accent with Citrus Cocktail: Enjoy with a bright, slightly sweet lime margarita or a coconut mojito that echoes the cake's citrusy and tropical ingredients, creating a harmonious taste profile.
• Complement with Sorbet: Add a scoop of tangy lime or passion fruit sorbet on the side to provide a cool, palate-cleansing contrast to the cake's dense, sweet texture.

How To Store Nigella Lime And Coconut Cake Properly

• Store covered cake in an airtight container in the refrigerator for up to 5 days. Keep drizzle separate and add just before serving to maintain freshness.
• Wrap cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
• Keep cake in a sealed container at room temperature for 2-3 days. Place a piece of bread inside to help retain moisture.
• Warm individual slices in the microwave for 10-15 seconds. Alternatively, reheat in a preheated oven at 150C for 5-7 minutes to restore softness.

FAQs On Nigella Lime And Coconut Cake

• Can I use bottled lime juice instead of fresh lime?

Fresh lime juice is best for optimal flavor, but bottled juice works in a pinch. Just ensure it’s 100% pure lime juice without added preservatives.

• How do I know if my coconut is fresh and good to use?

Check for a clean, sweet aroma and no signs of mold. Fresh coconut should feel heavy and have no cracks. If buying shredded, look for bright white color and no clumping.

• What if my batter looks too thick or too runny?

Slight variations are normal. If too thick, add a little more coconut milk. If too runny, sprinkle a bit more flour. The key is to mix just until ingredients are combined.

Lime And Coconut Cake Recipe

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4.6 from 8 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Sweet tropical paradise meets classic baking with this lime and coconut cake, a delightful dessert that whisks senses to sun-soaked shores. Creamy coconut and zesty lime create a perfect harmony, promising pure culinary bliss you won’t want to miss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 eggs
• 1 cup (220g) caster sugar
• 125 grams (4.4 ounces) butter, melted
• 1 cup (250 milliliters) coconut milk

Flour and Coconut:

• 1 1/2 cups (225 grams) self-raising flour
• 1/2 cup (40 grams) desiccated coconut
• 2 teaspoons finely grated lime rind

Frosting:

• 1 1/2 cups (240 grams) icing sugar
• 2 tablespoons lime juice

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Instructions

1. Prepare a 10x22cm loaf tin by lining with parchment paper and heating the oven to 180°C.
2. Combine dry ingredients in a large mixing bowl, ensuring an even distribution of flour, shredded coconut, lime zest, and granulated sugar.
3. In a separate vessel, thoroughly blend melted butter with eggs and creamy coconut milk until smooth and homogeneous.
4. Gently fold wet ingredients into dry mixture, stirring minimally to prevent overmixing and maintain cake’s tender texture.
5. Transfer batter into prepared loaf tin, using a spatula to create an even surface.
6. Place cake in preheated oven and bake for approximately 45 minutes, checking doneness with a clean skewer inserted into the center.
7. Allow cake to rest in tin for 5 minutes, then carefully remove and transfer to a wire cooling rack.
8. Create a tangy glaze by whisking lime juice into powdered sugar until achieving a drizzling consistency.
9. Once cake has completely cooled, generously drizzle lime glaze over the top, allowing it to cascade down the sides for an elegant finish.

Notes

• Enhance the cake’s moisture by adding a splash of extra coconut milk to the batter for a softer texture.
• Zest the lime before juicing to maximize flavor intensity and ensure you get every bit of citrusy goodness.
• Toast the coconut briefly before mixing to develop a deeper, nuttier flavor profile that elevates the entire cake.
• For a gluten-free version, substitute the flour with a high-quality gluten-free blend and add a pinch of xanthan gum to maintain the cake’s structure.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 8
• Calories: 363
• Sugar: 38 g
• Sodium: 160 mg
• Fat: 18 g
• Saturated Fat: 13 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg