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Coconut crusted lime cake

Limes are in season! I love it when people hand me a bunch of limes from their gardens for my baking. So today I decided to bake a blueberry lime and coconut crusted cake for afternoon tea!


Lime and coconut crusted cake

Preparation time: 20 min
Baking time: 50min or when skewer comes out clean

Nutrition per slice (8 servings)



  1. 190g self raising flour
  2. 120g unsalted butter
  3. 120g caster sugar
  4. 2 large eggs
  5. 1 tsp vanilla essence
  6. 120g plain yoghurt
  7. Zest 2 large limes
  8. 60ml freshly squeezed lime juice
  9. 110g frozen blueberries
  10. 2 tbs desiccated coconut


  1. Preheat the oven to 170 degrees
  2. Grease an 8 inch cake tin
  3. Beat the butter and sugar until light and fluffy
  4. Add in the 2 eggs gradually, beating throughly after each addition
  5. Turn the mixer to low speed and add in the yoghurt and lime juice and zest and vanilla essence. Mix it well
  6. Sift the self-raising flour in and fold it evenly
  7. Spoon the mixture into the prepared tin and sprinkle the desiccated coconut evenly on the top
  8. Bake in the oven for 50min or until golden brown
  9. Leave it to cool in the tin then turn out onto a wire rack to cool


This entry was posted in: Cakes


Food lover, food blogger, yoga addict

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