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Vegan Recipe: Coconut and Lime Cake

Vegan Lass Coconut and Lime Cake

This very fine cake has coconut power cubed; it's packed with with coconut milk, desiccated coconut, and coconut extract, so it's pretty damn coconutty. Plus, the desiccated coconut and the flaked coconut on top are both pre-toasted, which coaxes out more of their (you guessed it) coconutty flavour. If I ever think of another way to make this cake more coconutty- trust me- I will be back to update this recipe quicksmart. As it stands, I'm pretty happy with its coconut levels.

Vegan Lass Coconut Lime Cake 2

We all know that coconut goes amazingly with its tropical cousin, the lime, so putting the two together here was a no-brainer. Once I got the texture right (harder than it may seem- the natural fattiness of the coconut can make for a dense sponge), I knew this would be a delicious thing.

This cake is great homestyle by itself (as shown here), but can also be one part of a more elaborate dessert (I once served it with pandan syrup, fresh coconut ice cream, lime meringue, coriander, and a few other garnishes). Clearly on the occasion that these photos were taken I chose to use a bundt tin, but really you can use whatever tin(s) you like.

Coconut and Lime Cake

Makes: one large cake (I used a 10-inch bundt tin)

Preparation time: about an hour


For the cake...

340g plain white flour

300g caster sugar

2 tbsp cornflour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp ground sea salt

480ml coconut milk (the refrigerated kind, not the tinned)

160ml vegetable oil

5 tsp fresh lime zest

4 tbsp fresh lime juice

2 tsp good-quality vanilla extract

2 tsp good-quality coconut extract

100g dessicated coconut

To top...

150g icing sugar

1 tbsp fresh lime juice

2 tsp fresh lime zest

50g flaked coconut


1./ Preheat your oven to 175 degrees Celsius, and grease and line whichever tin you're using (if necessary). Lightly toast the desiccated coconut and the flaked coconut (separately) in a dry pan over a low heat, till just fragrant and lightly golden.

2./ Sieve the flour, caster sugar, cornflour, baking powder, baking soda, and salt into a large mixing bowl, and combine well with a fork or whisk. Add the coconut milk, vegetable oil, vanilla extract, and coconut extract to a jug, then whisk in the lime zest and juice. Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, mixing as you do, till everything is well combined; you should have a lump-free batter. Stir through the toasted desiccated coconut, then tip the mixture out into your lined tin.

3./ Bake for 30 minutes, then test with a toothpick (if it comes out clean, it's done; if not, the cake needs more time). Remove the cake from the oven when it's ready and leave to cool in the tin for about 15 minutes before turning it out onto a cooling rack. Let cool completely before decorating.

4./ To make the icing, simply whisk together the icing sugar, lime zest, and lime juice; you should get a smooth, thick-but-pourable goo. Drizzle this all over the cake and sprinkle with toasted flaked coconut.

5./ Enjoy!

Till next time...

Vegan Lass