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.

Octopus Salad 2 ways: with Lime and Coriander or Capers and Basil

I hate conventions. I hate fixed ideas and rigid rules. And regarding food even worse. Why does the traditional octopus cold salad must always be seasoned with green sauce? The octopus has a fantastic flavor and can handle bolder flavors .. who says that there are rules for it?
Half took good olive oil, lime juice, chilli and coriander! Fabulous! The rest was married with olive oil as well, but also capers, basil and mustard.




1 large octopus (1.5 kg)
1 onion
1 head of garlic
1 Bunch of coriander
1 tbsp of Capers
1 Lime
1 cup of tea of Virgin Olive Oil
Salt and pepper qs
1 Chilli
1 tsp Mustard
1 Bunch of basil

In a pressure cooker put the octopus properly cleaned, with the peeled onion and a whole garlic head (do not add any liquid).
Close the pan and let ir cook slowly for 1 hour, checking if it is tender in the end.
Let it cool and cut into pieces.
Divide by 2 cups.
Divide the olive oil on both.
Season both with salt and pepper.
In one place the capers, mustard and chopped basil. Mix and serve chilled.
In another place the coriander , sliced ​​chilli and lime juice. Mix and serve chilled.