Coconut and lime angel cake

  • Portion size: Serves 12
  • Hands-on time 35 min, oven time 45-50 min, plus around 2 hours cooling
  • Difficulty: easy

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.

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Ingredients

  • 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)
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Method

  1. 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.
  2. 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.
  3. 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.
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  5. 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.
  6. 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.
  7. 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.

Nutrition

  • 320kcals Calories
  • 15.7g (10.1g saturated) Fat
  • 4.6g Protein
  • 37.9g (29.5g sugars) Carbs
  • 0.6g Fibre
  • 0.4g Salt

Quick wins & tips

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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