Coconut and lime macadamia cake



For the lime icing

  • 125g/4½oz icing (confectioners') sugar, sifted
  • 2 tbsp lime juice
  • 1 tsp lime zest, finely grated


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Place the nuts, flour and salt in the bowl of a food processor and process until the nuts are ground.

  3. Place the egg yolks and sugar in a separate bowl and beat for three minutes, or until the mixture is pale and creamy. 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. Using a large metal spoon, fold lightly through the nut batter.

  5. Spread the batter evenly into a 23cm (9in) greased or non-stick springform cake tin. Bake for 40 minutes, or until the cake is lightly golden.

  6. Meanwhile, make the icing. Combine all the icing ingredients in a bowl and mix until smooth and glossy.

  7. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.

  8. Serve.