Desserts > Cake > Coconut Cakes > Lime Cakes

Coconut and Lime Madeira Cake Recipe

Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 100g desiccated coconut
- Zest of 2 limes
- Juice of 1 lime
- Pinch of salt

Special equipment needed:
- 900g loaf tin
- Baking parchment
- Electric mixer or hand whisk
- Zester or grater

Step-by-step instructions:

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the loaf tin with baking parchment.

2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Sift in the self-raising flour and salt, and fold in gently until just combined.

5. Add the desiccated coconut, lime zest and juice, and mix until evenly distributed.

6. Pour the batter into the prepared loaf tin and smooth the top with a spatula.

7. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.

8. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Preparation time: 15 minutes
Cooking time: 50-60 minutes
180°C/160°C fan/gas mark 4
Serving size:
8-10 slices

Nutritional information:
Per slice (based on 10 slices):
- Calories: 374
- Fat: 21g
- Carbohydrates: 42g
- Protein: 5g
- Fibre: 2g

Substitutions for ingredients:
- Self-raising flour can be substituted with plain flour and baking powder (1 tsp baking powder per 100g plain flour).
- Desiccated coconut can be substituted with shredded coconut or coconut flakes.

- Add a handful of chopped macadamia nuts or pistachios to the batter for extra crunch.
- Replace the lime zest and juice with lemon or orange for a different citrus flavour.
- Drizzle the cooled cake with a lime glaze made from icing sugar and lime juice.

Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar, as this will help to create a light and fluffy texture.
- Don't overmix the batter once the flour has been added, as this can result in a tough cake.
- Use a zester or grater to get fine lime zest, as larger pieces can be bitter.

Storage instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
The cake can be gently reheated in the microwave or oven for a few seconds to warm it through.

Presentation ideas:
Serve the cake sliced and dusted with icing sugar, or topped with whipped cream and fresh berries.

Fresh lime slices, toasted coconut flakes, or edible flowers.

A cup of tea or coffee, or a glass of chilled coconut water.

Suggested side dishes:
Fresh fruit salad, coconut ice cream, or a tropical smoothie.

Troubleshooting advice:
- If the cake is browning too quickly on top, cover it loosely with foil for the remaining baking time.
- If the cake is not cooked through in the centre, return it to the oven for a few more minutes.

Food safety advice:
Make sure all ingredients are fresh and within their expiry dates. Wash hands and utensils thoroughly before and after handling food.

Food history:
Madeira cake is a traditional sponge cake from the Portuguese island of Madeira. It is typically flavoured with lemon or orange zest and served with a glass of Madeira wine.

Flavor profiles:
The coconut and lime flavours in this cake are sweet and tangy, with a tropical twist.

Serving suggestions:
This cake is perfect for afternoon tea, brunch, or as a dessert.

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Region: British

Taste: Sweet, Tangy, Coconutty, Limey