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Lime and coconut cake with pineapple glaze

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

Jan 29, 2018 1:00pm
By Emma Knowles
  • 20 mins preparation
  • 50 mins cooking plus cooling
  • Serves 6 - 8
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A picnic is no place for a delicate cake. This lime-spiked coconut cake is sturdy enough to transport easily while having a beautiful texture that lasts well for a few days, meaning it can be made in advance. The pineapple glaze adds a touch of the tropical, but to take it further, serve it with sliced pineapple topped with a squeeze of lime juice.

Ingredients

  • 200 gm softened butter, plus extra for greasing
  • 200 gm caster sugar
  • Finely grated rind and juice of 2 limes, plus extra lime rind to serve
  • 2 eggs
  • 125 ml (½ cup) milk
  • 150 gm (1 cup) plain flour
  • 80 gm shredded coconut or moist coconut flakes, plus extra to serve
  • ¾ tsp baking powder
Pineapple glaze
  • 300 gm pure icing sugar, sifted
  • 60 ml (¼ cup) pineapple juice
  • Juice of ½ lime

Method

  • 1
    Preheat oven to 180°C. Butter the base of a 25cm-diameter ring tin and line with baking paper. Beat butter, sugar and lime rind in an electric mixer until pale and fluffy (4-5 minutes). Scrape down sides of bowl, then beat in eggs one at a time, scraping down sides of bowl after each addition, until fully incorporated. Meanwhile, combine milk and lime juice in a jug and stand briefly to curdle. Add flour, coconut, baking powder and a good pinch of salt to butter mixture, beat to combine, then gradually add milk mixture, beating to combine and form a batter.
  • 2
    Spread batter into prepared tin and bake until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tin for 15 minutes, then run a sharp knife around the side and turn out onto a wire rack to cool completely.
  • 3
    For pineapple glaze, stir ingredients in a bowl until smooth, adding a little extra lime juice if necessary to thin to a drizzling consistency. Drizzle glaze over cake, scatter with extra lime rind and coconut and stand until set. Cake will keep in an airtight container for 3 days.

Notes

Drink Suggestion: Sweet botrytis riesling
Drink suggestion by Max Allen

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