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Coconut, Honey & Lime Cake

An incredibly easy healthy cake with a lime caramel and a whipped coconut cream topping.

Ingredients:

Cake Mixture:

  • 160g plain flour
  • 100g desiccated coconut
  • 2 tsp baking powder
  • 5 tbsp honey
  • 200ml coconut milk

Toppings:

  • 300ml coconut cream, refrigerated
  • 120g caster sugar
  • 1 lime, peel

 

Method:

  1. Mix together throughly the desiccated coconut, plain flour, baking powder, honey and coconut milk.
  2. Place in a lined springformed tin and cook in a preheated oven at 180°C for 45-50 minutes. Once cooked leave on a cooling rack to cool.
  3. In a bowl whip the coconut cremate form firm peaks and then return to the fridge to set.
  4. In a saucepan heat 100g caster sugar, 25ml water and lime peel on a medium heat.
  5. When the lime peel has softened remove from the pan and leave on a cooling rack to dry out.
  6. Leave the sugar water on the hob and continue to heat until it turns a deep amber colour. Then remove from the heat and whisk in the coconut cream and pour in a jug and leave to cool and thicken.
  7. Toss the sticky lime peel in the remaining caster sugar to candy it.
  8. Spread the whipped coconut cream over the top of the cake and pour over the lime caramel.
  9. Decorate with the candied lime peel and serve.

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