Nigella Lime And Coconut Cake

Dive into the tropical delight of Nigella Lawson's Lime and Coconut Cake, a recipe that perfectly balances the zesty punch of lime with the creamy, sweet allure of coconut. This cake is not just a dessert; it's an experience that transports your senses to a sunny paradise. Let's embark on this culinary journey together.

Lime and Coconut Cake: A Brief Overview

Nigella Lawson's Lime and Coconut Cake is a soft, moist creation infused with the bright, tangy flavors of lime, complemented by the rich, sweet taste of coconut. It's a symphony of flavors that are both refreshing and comforting, making it a perfect choice for any occasion, from a casual afternoon tea to an elegant dessert at dinner parties.

Cultural and Historical Context

The combination of lime and coconut is a classic pairing that finds its roots in tropical cuisines, where these ingredients are plentiful. Nigella Lawson, renowned for her approachable yet luxurious recipes, brings this duo to the forefront in a cake that's both simple to make and sophisticated in taste. It's a celebration of flavors that transcends boundaries, inviting everyone to enjoy a slice of tropical bliss.

Ingredients for the Lime and Coconut Cake

• Plain flour: 195g (for the cake's tender structure)
• Baking powder: 2 teaspoons (ensures a perfect rise)
• Desiccated coconut: 90g (adds texture and coconut flavor)
• Unsalted butter: 113g (for richness and moisture)
• White granulated sugar: 200g (sweetens the cake)
• Eggs: 3 large (bind the ingredients together)
• Coconut cream: ¾ cup (enhances coconut flavor and moistness)
• Fresh lime juice and zest: ¼ cup juice + 1 tablespoon zest (provides the cake's zesty character)

Preparation Instructions

1. Preparation: Begin by preheating your oven and preparing your cake tin with lining and greasing.
2. Mix Dry Ingredients: Sift together flour, baking powder, and salt, then whisk in desiccated coconut.
3. Cream Butter and Sugar: Beat the butter and sugar until fluffy, then incorporate eggs one at a time.
4. Combine Wet and Dry Ingredients: Alternately add dry ingredients and a mixture of coconut cream and lime juice to the creamed mixture.
5. Bake: Pour the batter into the tin and bake until a tester comes out clean.
6. Glaze: Mix icing sugar with lime juice for the glaze and drizzle over the cooled cake.

Storage and Reheating

Store this cake at room temperature for 3-4 days to maintain its moistness. It can also be frozen for longer storage. Thaw overnight in the fridge or at room temperature before serving​​.

Nutritional Information

A typical serving provides a balance of carbohydrates, fats, and proteins, with a notable amount of calories from sugar and butter. For detailed nutritional values, consider the ingredients used and consult nutritional calculators with the specific amounts for an accurate assessment.

FAQ about the Lime and Coconut Cake

• Can I use bottled lime juice? Fresh lime juice is recommended for the best flavor, but bottled can be used in a pinch.
• Can this cake be made gluten-free? Substitute the all-purpose flour with a gluten-free blend for a GF version.
• How can I ensure my cake is moist? Do not overbake, and make sure to use the correct amount of coconut cream and butter as specified.

Nigella Lawson's Lime and Coconut Cake is a testament to her ability to craft recipes that are as delightful to eat as they are to make. Whether you're a seasoned baker or new to the kitchen, this cake promises to be a crowd-pleaser, offering a slice of tropical paradise in every bite.

Original recipe by Nigella Lawson.