Coconut Lime Macadamia Cake Recipe Recipe

Name: Coconut Lime Macadamia Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces macadamia nuts; 1/3 cup self-rising flour; Pinch of salt; 6 eggs, separated; 3/4 cup sugar; Finely grated zest of 1 lime; 1/2 cup desiccated coconut (dried, grated unsweetened coconut); 1 cup icing (powdered) sugar, sifted; 2 tablespoons lime juice; 1 teaspoon finely grated lime zest

Servings: persons

7 ounces macadamia nuts
1/3 cup self-rising flour
Pinch of salt
6 eggs, separated
3/4 cup sugar
Finely grated zest of 1 lime
1/2 cup desiccated coconut (dried, grated unsweetened coconut)
1 cup icing (powdered) sugar, sifted
2 tablespoons lime juice
1 teaspoon finely grated lime zest

1
Heat the oven to 350 degrees F. Place the nuts, flour, and salt in the bowl of a food processor and process until the nuts are ground.
2
Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy.
3
Fold through the zest and coconut then the nut mixture.
4
Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form.
5
Using a large metal spoon, fold lightly through the nut batter.
6
Spread the batter evenly into a 9-inch greased or non-stick springform cake tin.
7
Bake for 40 minutes, or until lightly golden.
8
Remove from the oven and leave to sit for 10 minutes in the tin.
9
Turn the cake out onto a serving plate.
10
Spread the lime icing over the warm cake, allowing it to drizzle down the sides.
11
Combine all the ingredients in a bowl and mix until smooth and glossy.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 7 ounces macadamia nuts, 1/3 cup self-rising flour, Pinch of salt, 6 eggs, separated, and more.

Yes, Coconut Lime Macadamia Cake Recipe 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.

Coconut Lime Macadamia Cake Recipe

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