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
- 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 confectioners' sugar, sifted
- 2 tablespoons fresh 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.