Coconut and Lime Macadamia Cake

Coconut and Lime Macadamia Cake Recipe

Lime and coconut is a classic tropical combination that down-under chef Bill Granger capitalizes on in this cake. Then for good measure, he goes over the top in by adding macadamia nuts and a drizzle of sweet-tart icing.–Bill Granger

Coconut and Lime Macadamia Cake Recipe

  • Quick Glance
  • 20 M
  • 1 H, 10 M
  • Makes one 9-inch cake

Ingredients

  • For the cake
  • 7 ounces macadamia nuts
  • 1/3 cup self-rising flour
  • Pinch of salt
  • 6 eggs, separated
  • 3/4 cup sugar
  • Finely grated zest of 1 lime
  • 1/2 cup desiccated (dried) coconut
  • For the icing
  • 1 cup icing (confectioners’) sugar, sifted
  • 2 tablespoons lime juice
  • 1 teaspoon finely grated lime zest

Directions

  • Make the cake
  • 1. Preheat the oven to 350°F (175°C).
  • 2. Place the nuts, flour, and salt in the bowl of a food processor and process until the nuts are ground.
  • 3. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy. Fold the zest and coconut into the egg mixture; do the same with the nut mixture.
  • 4. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly into the nut batter.
  • 5. Spread the batter evenly into a 9-inch greased or non-stick springform cake tin. Bake for 40 minutes, or until the cake is lightly golden. Remove from the oven and let sit for 10 minutes in the tin.
  • Make the icing
  • 6. Combine all the ingredients in a bowl and mix until smooth and glossy.
  • Assemble the cake
  • 7. Turn the cake out onto a serving plate. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.
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Comments
Comments
  1. Alan says:

    Wonderful. The world is unevenly divided between chocolate lovers and citrus lovers. Here’s a dish for the latter. The texture was great, a combination of crunchy nuts and coconut. The lime added a special touch, and it was very satisfying without being too sweet. I served it to my book club and everyone took home the extras.

  2. Ellen says:

    This recipe is a winner! It was simple to make, behaved well, and everyone liked it—even my son who doesn’t usually eat anything with nuts. The lime zest really made the dish. In my humble opinion, though, a microplane zester is an essential tool in the prep of the cake. The coconut was not a strong flavor, but definitely enlivened the taste of the cake. I will make this again soon.

  3. Susan says:

    This recipe is a winner! It was simple to make, behaved well, and everyone liked it—even my son who doesn’t usually eat anything with nuts. The lime zest really made the dish. In my humble opinion, though, a microplane zester is an essential tool in the prep of the cake. The coconut was not a strong flavor, but definitely enlivened the taste of the cake. I will make this again soon.

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