Coconut and lime cake (dairy-free)

Coconut and lime cake

A light sponge with a custard-like filling / topping made with coconut milk. The filling / topping sets quickly and is rather solid, which make it a little tricky to get it perfectly smooth so I like to top with toasted desiccated coconut.

This cake will keep for five days in the fridge.

Makes 1 double layer cake|Baking time 20-25 minutes at 180 C |Dairy-free

Utensils required: Electric whisk|Measuring cups & spoons & scale|2x 20 cm round cake tin

Lime sponge

4 large eggs separated
1 cup (220 grams) granulated white sugar
1/4 cup (62mls) sunflower oil
1 tablespoon lime zest
1 1/4 cups (190 grams) flour
2 teaspoons baking powder
1/2 cup (125 mls) coconut milk

  1. Preheat oven to 180 degrees C (375 degrees F).
  2. Grease the base and sides as well as line the base of two 20cm square cake tins.
  3. Sift flour and baking powder together and set aside
  4. Beat eggs white until stiff and set aside
  5. Beat egg yolks and sugar on high speed until fluffy, then add oil, lime zest and beat on medium speed until combined
  6. Add coconut milk to oil mixture and fold in flour with a spoon until just combined
  7. Fold in a third of the egg whites and then fold in the remaining egg whites with a metal spoon
  8. Divide the mixture between the tins and bake for 20-25 minutes or until a cake tester comes out clean
  9. Cool for 5 minutes in the tins before turning out onto a wire rack to cool completely

Lime custard filling / topping

3 large eggs
2 tablespoons lime juice
3/4 cup (165 grams) castor sugar
65 grams cornflour
400 mls coconut milk
Desiccated coconut

  1. Whisk eggs, lime juice, sugar and cornflour together until smooth
  2. Add coconut milk and cook over medium heat, stirring constantly, until thick – about 10 minutes
  3. Remove from heat and pour into a shallow dish, cover with plastic wrap and leave to cool
  4. Once cold, use to fill and top the cake
  5. Smooth the surface and top with toasted desicated coconut if desired