This coconut lime macadamia cake, adapted from a recipe by Aussie chef Bill Granger, is a simple dessert with ample tropical flavor that’s light and fluffy and made complete with a sweet-tart citrus icing.
Coconut-Lime Macadamia Cake
- Quick Glance
- 20 M
- 1 H, 10 M
- Makes one 9-inch cake
- For the cake
- For the lime glaze
Preheat the oven to 350°F (175°C). Line the bottom of a 9-by-2-inch cake pan or springform pan with parchment and generously coat with the baking spray or butter.
Dump the macadamia nuts, flour, baking powder, and salt in a food processor. Pulse until the nuts are finely ground but not paste-like and the mixture clumps together along the side of the bowl. Press a clump between your fingers; it should feel moist and stick together sorta like wet sand.
Add the granulated sugar and zest in the bowl of a stand mixer fitted with the paddle attachment and mix for 30 seconds to release the essential oil from the zest.
Plop the egg yolks in the sugar mixture and beat on medium-high until the mixture is smooth and creamy, 3 minutes.
Gently fold the coconut and the nut mixture into the egg mixture.
In a separate bowl, beat the egg whites until stiff peaks form. This can take several minutes. Stay calm and keep beating. Using a spatula, gently fold the whites into the batter.
Spoon the batter evenly into the pan. Bake for 35 to 40 minutes, until the cake is golden and firm to the touch.
Remove the cake from the oven and let it cool it in the pan on a wire rack for 10 minutes.
As the cake cools, whisk the confectioners’ sugar, lime juice, zest, and a pinch of salt in a small bowl until smooth and glossy.
Turn the cake onto a cake stand or platter so the smooth bottom is facing up. Slather the glaze over the warm cake, allowing it to drizzle down the sides. Devour.
Recipe Testers' Reviews
This cake combines three of my most favorite ingredients: coconut, lime, and macadamia nuts. It's a dense cake and what I would consider a coffee cake. I like the texture of the nuts and coconut because it allows you to discern each flavor separately. The very simple glaze adds just a bit of sweetness and more lime flavor.
The mixture prior to adding the egg whites is very thick and sticky and the use of a metal spoon to mix in the whites is a must. It does take a few minutes to combine the two, but it will come together and the whites will deflate some but the cake will rise nicely in the oven.
This Coconut Lime Macadamia Cake is so light and fluffy. This was a slam dunk of a cake. We loved the icing in particular and agreed that we would consider doubling the amount of icing next time because we wanted more. The cake is delicious and I liked it better the second time that I made it.
The first time I made it, I used my stand mixer for the egg whites and my hand mixer for the egg yolk mixer. (I only have one stand mixer bowl right now). This worked perfectly.
It was so nice to find a recipe that made just a single 9-inch cake as it's much more manageable for 2 people than a large layer cake. And it was so much simpler to make! Every step of the recipe worked exactly as written for us.
Watch the cake, as ours was finished in about 35 minutes instead of 40. Enjoy!