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Lime, Coconut & Olive Oil Cake Recipe

Ingredients

Wet Ingredients:

  • 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)

Dry Ingredients:

  • zest from 1 Lime
  • 1/2 cup Desiccated Coconut
  • 1 1/2 cup Plain Flour
  • 3/4 cup Caster Sugar
  • 1 tsp Baking Powder

Topping:

  • 1 Tbsp chopped Mint
  • 2 Tbsp Lime Zest
  • 4 Tbsp Caster Sugar
  • 1/2 cup Desiccated Coconut

Instructions

  • 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.

Notes

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.