Lime Coconut Sponge Cake
 
Prep time
Cook time
Total time
 
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Ingredients
  • 2 tbsp lime zest, finely grated
  • 3 tbsp lime juice (about 2-3 juicy limes)
  • 1 cup bland oil, such as canola
  • 2 eggs
  • 1¾ cups sugar
  • ½ tsp salt
  • 1 cup unsweetened yoghurt
  • ¾ cup shredded coconut
  • 2 cups plain flour
  • 2 tsp baking powderFor the icing:
  • 2 cups icing sugar
  • 1 tbsp melted butter
  • 2 tbsp lime juice
  • enough hot water to make a thin paste
  • extra lime zest and shredded coconut to garnish
Instructions
  1. Preheat the oven to 180C Bake. Line and grease a 22cm cake tin.
  2. Place zest, oil, eggs, and sugar into a bowl and, using an electric beater, beat for 3-4 minutes until thick and creamy. Note, if you don't have an electric beater you can use a food processor for this as well.
  3. Add the salt, yoghurt and lime juice and beat again for another minute. Stir in the coconut. Note: if using long-thread shredded coconut, chop it roughly before adding to the cake so the strands aren't too long.
  4. Sift in the flour and baking powder and gently stir with a wooden spoon until well combined. The mixture will be very runny.
  5. Pour into the prepared cake tin. Bake for 45-60 minutes until a skewer inserted into the centre of the cake comes out cleanly. Allow to cool in the tin for 10 minutes before turning out onto a wire rack and cooling completely before icing.
  6. To make the icing, combine the icing sugar, melted butter and lime juice in a bowl. Add enough hot water, 1 tsp at a time, to form a thin paste, about the same consistency as pouring custard. Spread or pour over the cake, sprinkle with the extra lime zest and coconut and allow to set.
  7. Serve with a side of yoghurt or whipped cream and a nice cup of tea.
Recipe by The Fare Sage at https://www.thefaresage.com/lime-coconut-sponge-cake/