Coconut and Lime Teacake Recipe

Name: Coconut and Lime Teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g block PHILADELPHIA Cream Cheese, softened; 1 cup grated palm sugar or brown sugar, lightly packed; grated rind and juice of 2 limes Safeway 3 ct For $1.00 thru 02/09; 2 eggs, separated; 1 cup self-raising flour, sifted; 1 1/2 cups shredded coconut; 1 cup coconut milk; 1/2 cup shredded or flaked coconut, extra; 1 cup water; 1 cup sugar; grated rind and juice of 1 lime, extra Safeway 3 ct For $1.00 thru 02/09; 1 cinnamon stick; 10 cardamom pods, squashed with the back of a knife; 2 star anise

Servings: persons

250g block PHILADELPHIA Cream Cheese, softened
1 cup grated palm sugar or brown sugar, lightly packed
grated rind and juice of 2 limes Safeway 3 ct For $1.00 thru 02/09
2 eggs, separated
1 cup self-raising flour, sifted
1 1/2 cups shredded coconut
1 cup coconut milk
1/2 cup shredded or flaked coconut, extra
1 cup water
1 cup sugar
grated rind and juice of 1 lime, extra Safeway 3 ct For $1.00 thru 02/09
1 cinnamon stick
10 cardamom pods, squashed with the back of a knife
2 star anise

1
Beat the Philly* and palm sugar with an electric beater until smooth.
2
Add the lime rind, juice, and egg yolks.
3
Stir in the sifted flour, coconut milk, and shredded coconut in two batches until combined.
4
Beat egg whites until stiff peaks form.
5
Gently fold egg whites into Philly* mixture until combined.
6
Pour mixture into a greased and lined 20cm square cake pan.
7
Sprinkle with extra shredded coconut and bake at 170C for 11 1/4 hours or until set and golden.
8
4.
9
COMBINE remaining ingredients in a small pan, bring to the boil and simmer over low heat for 20 minutes, until thickened and syrupy.
10
Strain.
11
Pour the hot syrup over the hot cake, stand for 10 minutes or until syrup is absorbed into cake, and serve.
12
Combine remaining ingredients in a small pan, bring to the boil and simmer over low heat for 20 minutes, until thickened and syrupy.
13
Strain.
14
Pour the hot syrup over the hot cake, stand for 10 minutes or until syrup is absorbed into cake, and serve.

896

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250g block PHILADELPHIA Cream Cheese, softened, 1 cup grated palm sugar or brown sugar, lightly packed, grated rind and juice of 2 limes Safeway 3 ct For $1.00 thru 02/09, 2 eggs, separated, and more.

Yes, Coconut and Lime Teacake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut and Lime Teacake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions