Coconut and Lime Macadamia Cake Recipe

Bills Open Kitchen | William Morrow, 2005

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

Hands-On Time: 20 minutes | Total Time: 1 hour, 10 minutes | Makes one 9-inch cake

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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.