Lime and triple coconut sheet cake

July 5, 2024

For extra flavour add a few drops of coconut extract.William Meppem

easyTime:30 mins - 1 hourServes:12

A delicious and simple cake with tropical flavours that has the power to brighten up even the dreariest winter’s day.

I like to rub the lime zest into the sugar to really bring out its flavour (something I do with all of my citrus cakes) and then introduce a triple dose of coconut – cream, desiccated and shredded – to make this fluffy, nostalgic bake.

If you want an even more intense burst of sunshine, add a few drops of coconut extract into the batter or the icing – or both!

Ingredients

250g self-raising flour
30g desiccated coconut
pinch of sea salt
200g caster sugar
zest and juice of 1 lime
150g unsalted butter, softened
3 eggs
200ml coconut cream

FOR THE WHIPPED COCONUT ICING

175g pure icing sugar, sifted
100g unsalted butter, softened
2 tbsp coconut cream
shredded coconut, to serve

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Grease and line a 30cm x 20cm x 5cm rectangular cake tin.
Step 2
Combine the flour, desiccated coconut and salt in a medium bowl and set aside.
Step 3
Place the sugar and the zest (keep the juice for later) into the bowl of a stand mixer fitted with a paddle attachment. Use your fingers to rub the zest into the sugar until it’s damp and fragrant. Add the butter to the sugar and zest mix and beat on a medium speed until the mixture is pale and fluffy (about 6–7 minutes), scraping down the sides of the bowl as needed.
Step 4
Add the eggs, one at a time, beating between each addition.
Step 5
Reduce the speed to low and add the lime juice and half of the coconut cream. Beat until combined, then add half of the dry ingredients and continue to mix. When incorporated, add the rest of the coconut cream, and once mixed in, add the remaining half of the dry ingredients and mix until just combined.
Step 6
Spoon the batter into the prepared tin and smooth over the top. Bake in the preheated oven for 30–35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 15 minutes, then turn it out of the tin and let it completely cool on a wire rack.
Step 7
For the whipped coconut icing, combine all the ingredients in the bowl of a stand mixer fitted with a whisk attachment and beat on low until just combined. Increase the speed to medium-high and continue to whisk until the mixture is pale and voluminous (about 5–6 minutes).
Step 8
Spread the coconut icing onto the cooled cake in sweeping swirls. Top with shredded coconut and serve.

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The July 6 Edition

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