Coconut Cake with Lime Icing and Toasted Coconut

I’m so addicted to these coconut chips. I love discovering a new ingredient. I don’t exactly live in a city where I can find many ethnic or different ingredients. Small town, simpler taste. Oh well.


I love the fact that in large cities we’re able to find flavors of other ethnicities. But here in Aveiro it’s difficult to escape the conventional. They’re very crispy (like french fries) and slightly sweet. Besides being an excellent snack, looks great as decoration. Do you know that coconut is excellent for cholesterol and to prevent cardiovascular disease?


WEATHER: 50min


6 Eggs
200g white sugar
200g Wheat Flour
1 + 1/2 tsp yeast
100ml Vegetable Oil
100g Grated Coconut
Butter for greasing

4 tbsp Powdered sugar
juice and zest of 1 lime

zest of 1 lime
chips of toasted coconut (optional)


Preheat the oven to 180ºC. Line the bottom of a mold (removable bottom) with parchment paper and grease the sides with butter.
Weigh and sift the flour and the baking powder. Reserve.
Beat the eggs with the sugar until yoou get a fluffy and whitish mixture. Add the oil and the grated coconut and mix another minute. Reduce the mixer speed to minimum and start incorporating the flour and baking powder.
Put the dough in the mold and bake for 35-40 minutes or until you notice it’s cooked. Remove and let the cake cool slightly before unmolding it.

icing file:
In a bowl put the powdered sugar and the zest of one lime. Squeeze and strain the juice of the same lime and add it to the sugar. If necessary, rectify the consistency adding more sugar (to thicken) or more juice (to become more liquid).

When the cake is warm, unmold it and put the icing on top. Add the zest of another lime and don’t forget the delicious chips of toasted coconut.