- 2 Limes
- 50 g Desiccated Coconut
- 115 g Self Raising Flour
- 1 level tablespoon baking powder
- 115 g caster sugar
- 115 g softened butter
- 2 eggs
- 1.5 tablespoons coconut milk powder
- 2 Limes
- 150-175 g Fondant Icing Sugar - sifted, (Soft Icing Mixture)
- 3 tablespoons coconut milk powder
1. Remove the zest of two limes either with a zester, grater or peeler. If using a peeler, cut the lime zest into smaller pieces by placing in the "Closed lid" and pushing turbo several times. Make sure not to cut the peel up too small.
2. Measure the coconut into a small bowl
3. Juice the two limes, and add this juice to the coconut. Stir through and leave it to soak for at least an hour
4. When you are ready to make the cake, preheat the oven to 170 degrees.
5. Sift the flour and the baking powder into "Closed lid"
6. Add the caster sugar, butter, eggs and coconut milk powder and mix 30 seconds, speed 4, until you have a creamy consistency.
7. Fold in the soaked coconut and the prepared lime zest into the cake mixture with a spatula
8. Divide the mixture between the two prepared cake tins. Level off using the back of tablespoon and bake near the centre of the oven for about 25 minutes. The cakes are cooked when you press lightly in the centre and it springs back.
9. Remove from the oven and after about 30 seconds loosen the edges by sliding a knife around the edge. Turn the cakes out onto a cooking tray
10. Remove the zest from one of the limes (using a zester if possible), and squeeze out the juice from this one lime.
11. Put the juice and the zest into "Closed lid" , then add 150g of the sifted icing sugar, a little at a time, using "Gentle stir setting" .
12. Add the coconut milk powder and stir though.
13. Zest the second lime and set the zest aside.
14. Remove the pith from the lime using your sharpest knife, then separate the lime segments, one at a time, slicing between the membranes. Do this over a saucer to catch the juice, and allow the segments to drop into the saucer. If the segements are large, cut each one in half.
15. Remove the filling mixture to a bowl. Add the the lime and the juice to the mixture and fold through gently.
Please note, the juiciness of the limes can vary, so if the filling mixture seems a little runny add some or all of the remaining 25g of icing sugar. The mixture should not be too stiff or too runy.
16. Place one of the cakes onto a serving plate, then spread half of the filling mixture over the cake. Place the second cake on top. Spread the other half of the filling mixture on top of the cake and sprinkle the surface of the cake with the lime zest.
Filling & Toppng
Accessories you need
Step 14 (segmenting the lime) can be a little fiddly. You do not need to be too fussy though. You can just break up the bits of lime segment and include it in the mixture. As long as the pith and membrane are removed.
This recipe has been converted from "Delia's Cakes".
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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