Lime, Coconut and Mixed Berry cake

Source: Coles Magazine June 2016 - Page 17
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Serves: 20 - Prep 20 min (+ 5 min cooling time) - Cooking - 45 min

185g butter, softened
 1 1/2 cups (330g) caster sugar
 2 teaspoons finely grated lime rind
 4 Coles Brand Australian Free Range Eggs
 3/4 cup (110g) self-raising flour
 1/2 cup (75g) plain flour
 3/4 cup (60g) desiccated coconut
 1/2 cup (125ml) coconut milk
 300g mixed berries
 1 1/2 cups (240g) icing sugar mixture
 2 tablespoons lime juice
 Lime zest, to decorate


  1. Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab or lamington pan.
  2. Use an electric mixer to beat the butter, sugar and lime rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, coconut and coconut milk. Stir to combine. Stir in the berries. Spoon into the prepared pan and smooth the surface.
  3. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Combine the icing sugar and lime juice in a small bowl. Drizzle over the cake and use a palette knife to spread to the edges. Set aside until icing is set. Sprinkle with lime zest and cut into pieces to serve.

Vic Lic

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