It must be the autumn air that makes me buzz so.
It could also be that summer has stayed on a little later this year and has zapped my brain cells.
In any case, I must have lost my mind as I’ve gotten into a baking frenzy and I don’t know how to stop!
Yes! Me! The one that dislikes baking or baked goods to the extreme!
However, I have discovered in the last few weeks, that I can indeed bake, and I can indeed bake good cakes. Just don’t ever let me attempt macarons again. I tried thrice and failed more spectacularly each time.
This cake has helped me find my confidence around baking and the oven.
It’s brought me many compliments and demands for the recipe.
It’s made people a little brighter, chirpier and pleasant when they have had a taste.
So without further ado, I share with you my recipe for my Lime, Coconut & Olive Oil Cake!
(Recipe adapted from Julie Jansen’s Coconut Lime Syrup Cake on Taste.com.au, Souvlaki For the Soul’s Lime, Yoghurt & Olive Oil Cake and Smitten Kitchen’s Key Lime Coconut Cake)
Lime, Coconut & Olive Oil Cake Recipe
- 165 ml of Coconut Milk + enough Full Cream Milk to top the Coconut Milk to 1 cup
- 60 ml Lime Juice
- 1/3 cup Olive Oil
- 2 Eggs (beaten)
- zest from 1 Lime
- 1/2 cup Desiccated Coconut
- 1 1/2 cup Plain Flour
- 3/4 cup Caster Sugar
- 1 tsp Baking Powder
- 1 Tbsp chopped Mint
- 2 Tbsp Lime Zest
- 4 Tbsp Caster Sugar
- 1/2 cup Desiccated Coconut
- Preheat the oven at 175 degrees Celsius.
- In a large measuring jug (or bowl), pour in the coconut milk. Top it up to 1 cup with the full cream milk. Mix in the olive oil, lime juice and eggs.
- In another large mixing bowl, add in all the dry ingredients and give it a good mix with a wooden spoon (or use your hands).
- Pour in the wet mixture into the dry mixture and mix it in with the spoon, making sure to not overwork the batter.
- Pour the cake mixture into a greased 22cm springform baking tin (I used a vegetable oil spray to grease mine).
- Bang the baking tin on the counter top a few times to release any trapped air bubbles.
- Place in the oven and bake for 45-50 minutes. To check if the cake has cooked, simply insert a skewer in the middle, if it comes out clean, it's ready.
- The top of the cake should be a lovely golden brown.
- Set aside on a wire rack and leave it to cool in the baking tin for 5 minutes before releasing the sides.
- To make the topping, mix the chopped mint, lime zest and caster sugar in a bowl. Keep the desiccated coconut separated from the sugar topping as it will turn the mixture 'soggy' (trust me, I've learnt from my mistake).
- Once the cake has cooled, sprinkle the sugar topping over the cake, followed by the desiccated coconut.
I guarantee that this cake will draw exclamations of surprise and praise.
It brings a smile to everyone’s faces. I’ve baked this cake thrice now and have had everyone comment on how moist and zingy it was.
I love that it is a no fuss, whisk free, stiff egg white free kind of recipe.
Even your kids could make this with their eyes closed 🙂
So what do you think of my new-found passion in baking?
I think I may be on to something here!
Looks so soft soft one and yummy!!! I think Daisy made this recipe and she shared a small slice with me – soooo good!
Super soft soft one 😛
Amazing!! (: I was just looking for this recipe yesterday cause I was craving for some citrus cake! hehe Thank you for sharing and loving your new found love of baking! xx
Hooray! Make it soon! You’ll be popular 🙂
Yay! Thank you for this post! I’m going to make it on Thursday for my daughters 2nd b’day 🙂
Good luck! I shall pray to the baking powers that be 🙂
Those photos really compliment the delicious food!
Riddle me this: how many times can one profess to be anti-baking whilst blogging about baking until one becomes a liar? 😉
I still don’t eat the products 😛 I GIVES THEM ALL AWAY. Cause I’m generous like that 😛
That’s just stupid. *rolls eyes*
How yummy this looks indeed! I’m glad you’ve broken your baking drought with such a winner 🙂 It sounds so fresh and zingy- yummo!
I still don’t know why I’m doing this 😛
This was one of the best lime and coconut cakes I’ve had super moist and delicious 🙂 You know how long i’ve been bugging you about this recipe so you know I’m super happy that you’ve finally posted it hehe ~ woo hoo! Buttttttttt I’ve ran outta limes now…will need to stock up hahaha
I was fortunate enough to score a piece of this deliciousness, and now the recipe too! Yippeeeeeee! (Bubs’ current favourite word)
Awww that’s so cute… Yipppeeeeeeee
I think this new found passion could be very, very dangerous … you already have me wanting to make so many things! 🙂 This does look good though, well done!
It is soooo dangerous. I’ve never used that much flour or eggs in my life!
This was soooo delicious! Thanks heaps for it, and now for the recipe too! will be putting it onto my ‘kitchen workout’ list!
Yay yay yay.. I want more PB Banana cake please.. more swapsies is funsiess!
I’ve seen plenty of this on instagram.. and now I want. So glad to know you got your baking mojo on 😉 hehe. It’s a lovely recipe and i can’t wait to test it out!
Wheee you should make this!
Were you reading my mind? I have loads of limes that I need to use up and I’m not sure what to do with them! 😛
I’m there right there now.. you must make this cake!
Argh! That looks so moist and delicious! I can just imagine how fragrant it would be with the coconut milk and lime zest! 🙂
The house smells fantastic after baking this that’s for sure!
This is baking in my oven now. But I was using coconut cream instead of coconut milk (bought wrongly) and I didn’t have enough lime so I added lemon juice. Praying the modified result will be ok 🙂
Wheee did it turn out okay?
Been waiting for you to post the recipe up! I’m supposed to be working on assignments all weekend but I’m doing to duck down to the shops tomorrow afternoon to buy some limes and give this cake a go 🙂 Thanks for sharing!
Try it and let me know how it goes!
Hooray! I finally had time to come by and print this out. Mothers Day is just around the corner and this sounds perfect for my citrus and coconut loving mother-in-law (and me… selfishly…)
It’s going to rock!!
This looks really good! I was just wondering, because I’m located in Malaysia and have an abundance of fresh coconut to choose from, am I able to sub fresh grated coconut for the dessicated coconut?
Hi Janine! Definitely the fresh stuff is the better option. We don’t have them here, so I use the frozen goods, which is way better than the dried ones in supermarkets. GO Fresh!!
I don’t even know who you are any more. 😉
Who? What are you talking about? Who are you? Who am I?
Whow, i am literary ready to run to the kitchen to make this. Just one question, could you please give me the recipe in grams/ml because i live i Europe and i know the australian cups are different!
Hi Shanna 🙂 It’s pretty easy.. I usually follow these measurements –> http://www.jsward.com/cooking/conversion.shtml
Ah great, so the cups in your recipe are not Australian cups but us cup? I am always soooo confused, we in Europe have the exact weight for the recipe and I always write and cook my that way 🙂
Lol.. apologies.. I tend to just use cups.. I do weigh them, but the cups are way more fun! I shall make it a point to weigh.. I bought standard measuring cups from the store, which seems to be the US measurement?
Okay thanks, I will try it with cups 🙂
Cool! Good luck 🙂
would this work for a layer cake, or do you think it’s too moist/heavy to put filling in between?
Hmm it might just work, but it can be a little crumbly.
I’ve made this twice now. Delicious.
Oh yay! I haven’t made it in a while. Need to remake!
Delish! Thanks for the amazing recipe. Mmm next time I’m going to try adding some almond meal to make it a bit denser, we’ll see how it turns out… 😛
You are welcome! Hope it went well!
Hi, the cake looks awesome and thanks for sharing the recipe. I have been searching for hours for an allergy friendly cake recipe to make my son for his 3rd birthday celebration this Sunday. Am just about to do a test bake now, but want to confirm what coconut milk you use? Are they the Asian can coconut milk or long life carton type coconut milk? I use use Pureharvest Coco Quench coconut milk as alternative to dairy milk for my son. Am hoping 1 cup of that would be equivalent to your coconut milk and dairy milk mix. Anyway will give it a go with pure harvest coco quench. Hope it’ll look as good as yours.
Mine didn’t rise much, what did I do wrong.
Hi, I’ve made this cake before and I love it!
Today the recipe won’t show up! Help!
Can’t open the recipe ingredients and instructions!! Can someone help?
Hi there, I really appreciate your recipe very easy to make.