Nigella Lime and Coconut Cake is a delicious delicacy cooked with self-raising flour, desiccated coconut, lime rind, caster sugar, melted butter, eggs, coconut milk, and a lime drizzle frosting. This 8-person recipe takes 1 hour to prepare.
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💗 Why You’ll Be Glad You Tried This Recipe
- Tropical flavors. Lime and coconut create a refreshing taste.
- Easy to make. Simple ingredients and clear instructions
- Moist and tender texture. Coconut milk and melted butter ensure a delightful bite.
- Tangy lime drizzle icing Adds a zesty and sweet finish.
❓ What Is Nigella Lime And Coconut Cake Recipe?
Nigella Lime and Coconut Cake is a tropical dessert made with self-raising flour, desiccated coconut, lime, sugar, butter, eggs, and coconut milk. It has a moist texture and a refreshing flavor combination of lime and coconut. The cake is named after the renowned chef Nigella Lawson.
🍋 Nigella Lime And Coconut Cake Ingredients
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (40g) desiccated coconut
- 2 tsp. lime rind, finely grated
- 1 cup (220g) caster sugar
- 125g butter, melted
- 2 Coles Australian Free Range Eggs
- 1 cup (250ml) coconut milk
Lime drizzle icing
- 1 1/2 cups (240g) icing sugar mixture
- 2 tbsp. lime juice
👩🍳 Instructions For Nigella Lime And Coconut Cake
- Preheat the oven to 180°C and line a 10cm x 22cm loaf pan with baking paper.
- In a large bowl, mix flour, coconut, lime zest, and sugar.
- In a small bowl, whisk together butter, eggs, and coconut milk. Add this to the flour mixture and stir to combine.
- Pour the batter into the prepared pan, leveling the surface.
- Bake for 45 minutes or until a toothpick comes out clean from the center.
- Let it rest in the pan for 5 minutes, then transfer it to a cooling rack.
- For the lime drizzle icing, mix confectioners’ sugar with enough lime juice to make a thin paste. Pour it over the cooled cake.
💭 Recipe Tips
- Use self-raising flour. Use self-raising flour instead of all-purpose to make your cake rise.
- Don’t skip the lime rind. Don’t skip the finely shredded lime rind—it gives the cake a citrus kick.
- Adjust sweetness to taste. Reduce caster sugar for a less sweet cake.
- Be cautious with coconut milk. Coconut milk cream and liquid can separate, so shake the can before measuring.
- Don’t overmix the batter. Avoid a dense cake by mixing ingredients only until incorporated.
🍦 What To Serve With Lime And Coconut Cake?
Nigella lime and coconut cake pair well with a variety of accompaniments consider serving it with a dollop of whipped cream, a scoop of vanilla ice cream, fresh berries, or a drizzle of caramel sauce for added indulgence.
🎚 How To Store Lime And Coconut Cake?
- In the fridge. Seal the traditional Nigella Lime and Coconut Cake well and keep it at room temperature for up to three days.
- In the freezer. It can be frozen for up to three months if you wrap it up tightly.
🥵 How to Reheat Lime And Coconut Cake?
- In the microwave. Heat individual slices on medium power for 10–15 seconds.
- In the oven. Wrap the cake or slices in foil and warm at 300°F (150°C) for 10–15 minutes.
- The Steaming. Wrap the cake or slices in foil and steam for 5–10 minutes.
FAQs
How Can I Make A Vegan Version Of Lime And Coconut Cake?
To make a vegan version of Lime and Coconut Cake, substitute eggs with flax eggs or applesauce, use plant-based butter, and replace dairy milk with coconut milk or almond milk.
How Do I Prevent The Cake From Sticking To The Pan?
To prevent the cake from sticking to the pan, grease the pan thoroughly with butter or cooking spray, and line the bottom with parchment paper.
How Do I Make The Lime Drizzle Icing Thicker Or Thinner?
To make the lime drizzle icing thicker, add more icing sugar gradually until the desired consistency is achieved. To make it thinner, add lime juice or water in small increments.
Can I Use Fresh Lime Juice Instead Of Lime Rind In The Recipe?
Yes, you can use fresh lime juice instead of lime rind in the recipe. Adjust the quantity to taste and ensure the lime juice is strained to remove any pulp or seeds
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Nigella Lime And Coconut Cake Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugars: 25g
- Protein: 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lime And Coconut Cake
Description
Nigella Lime and Coconut Cake is a delicious delicacy cooked with self-raising flour, desiccated coconut, lime rind, caster sugar, melted butter, eggs, coconut milk, and a lime drizzle frosting. This 8-person recipe takes 1 hour to prepare.
Ingredients
Lime drizzle icing
Instructions
- Preheat the oven to 180°C and line a 10cm x 22cm loaf pan with baking paper.
In a large bowl, mix flour, coconut, lime zest, and sugar. - In a small bowl, whisk together butter, eggs, and coconut milk. Add this to the flour mixture and stir to combine.
- Pour the batter into the prepared pan, leveling the surface.
- Bake for 45 minutes or until a toothpick comes out clean from the center.
- Let it rest in the pan for 5 minutes, then transfer it to a cooling rack.
- For the lime drizzle icing, mix confectioners’ sugar with enough lime juice to make a thin paste. Pour it over the cooled cake.
Notes
- Use self-raising flour. Use self-raising flour instead of all-purpose to make your cake rise.
- Don’t skip the lime rind. Don’t skip the finely shredded lime rind—it gives the cake a citrus kick.
- Adjust sweetness to taste. Reduce caster sugar for a less sweet cake.
- Be cautious with coconut milk. Coconut milk cream and liquid can separate, so shake the can before measuring.
- Don’t overmix the batter. Avoid a dense cake by mixing ingredients only until incorporated.