Coconut and Lime Macadamia Cake

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


  • 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


  • 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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