Coconut and lime angel cake
- June 2016
- Serves 12
- Hands-on time 35 min, oven time 45-50 min, plus around 2 hours cooling
Coconut and lime represent the flavours of summer in this easy baking recipe. Angel cake is a light and airy butterless sponge.
Creamy coconut and sharp lime are a flavour match made in heaven. Next time, try our lime and coconut tart.
- 15.7g (10.1g saturated)
- 37.9g (29.5g sugars)
- 125g plain flour
- 300g caster sugar
- 10 large free-range egg whites
- Finely grated zest 4 limes, 1 tbsp juice
- 1 tsp cream of tartar
- ½ tsp salt
For the icing
- 300ml double cream
- 3 tbsp icing sugar
- Juice 1 lime
- 75ml coconut cream (we like Blue Dragon)
- 3 tbsp coconut rum (we like Koko Kanu)
- Coconut flakes to decorate
You’ll also need…
- A 25cm diameter angel cake pan with a removable base and cooling legs (from cake shops and Amazon)
- Heat the oven to 180°C/160°C fan/gas 4. Sift the flour and 100g of the caster sugar into a bowl and set aside.
- Whisk the egg whites in a large bowl with an electric mixer on medium for 1 minute or until frothy. Add the lime zest, juice, cream of tartar and salt. Whisk for 2-3 minutes until the mixture forms soft peaks when the whisk is raised. Increase the speed to high, then add the remaining caster sugar, a little at a time, until the mixture is glossy.
- Sift a third of the flour/sugar mixture over the egg mix and fold gently with a metal spoon or balloon whisk to just combine. Repeat with the remaining two thirds, folding as gently as possible.
- Carefully transfer the batter to the cake pan, then run through it with a knife to remove any air pockets. Bake in the middle of the oven for 45-50 minutes until risen, golden and springy.
- Take out of the oven and immediately place upside-down on the pan’s cooling legs. Leave to cool for 1 hour 30 minutes (we know this seems odd, but trust us!). Run a knife around the cake’s inner and outer edges, then push the cake out, still attached to the pan base, onto a wire rack. Using a palette knife, carefully lift away the pan base. Cool.
- To make the icing, whisk the cream, icing sugar, lime juice, coconut cream and rum in a large mixing bowl with a balloon whisk or electric mixer. Stop once the mixture develops soft, pillowy peaks. Spread the icing all over the cake to cover, then scatter with a generous amount of coconut flakes. Use a serrated knife to slice the cake. It’s best eaten the day it’s baked.
Mix the leftover egg yolks with a pinch of salt, divide between 2 freezer bags and mark the amount on the bags. Freeze for 1 month. Defrost to make hollandaise
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