Have Your Cake and East it, Too: Thermomix Coconut Lime Cake
Beyond its religious connotations, Easter signals the beginning of Spring and the hope of good weather. It is one of those holidays where families and friends get together and celebrate at the table. Mothers and Grandmothers have their special recipes for traditional foods at Eastertide, but here is a new one to add to your collection.
Originally appearing in the March 2008 issue of ASDA Magazine, the recipe is so good I make it every year, revelling in the somewhat tropical twist it brings to the season. The coconut brings a subtle note while the lime adds some zing. Note that butter, sugar and flour are used in equal weights to make the sponge.
Thermomix Coconut Lime Easter Cake
Adapted for Thermomix from a recipe in ASDA Magazine, March 2008. Serves 12.
Ingredients
For the cake:
2 limes (+ 2 more as below for the icing)
225 g sugar
225 g butter, softened, plus extra for greasing
225 g self-raising (cake) flour
50 g dessicated (dried) coconut
2 tsp baking powder
4 large free-range eggs
For the icing:
2 limes
150 g sugar
600 g full-fat cream cheese
To finish:
75 g sugar syrup (from a bottle or make in your Thermomix!)
12 decorative chocolate eggs
Method
1. Preheat the oven to 180° C/160° C fan oven. Butter 3 x 21 cm round cake tins and line the bases with baking/waxed paper.
2. Thinly peel the zest of 2 of the limes and add to the Thermomix bowl. Weigh in 225 g sugar and grind 20 seconds/Speed 10. Scrape the sides of the Thermomix bowl with the spatula.
3. Weigh in the butter. Insert the Butterfly Whisk and whisk 3 minutes/Speed 4, stopping twice during this time to scrape the sides of the bowl. Scrape the Thermomix bowl again when finished.
4. Weigh in the flour and coconut. Add the eggs and the baking powder and mix 20 seconds/Speed 4. Scrape the Thermomix bowl. Mix again 5 seconds/Speed 4.
5. Divide the batter between the three tins, level the tops and bake for 20 minutes or until well risen.
6. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack. Remove the lining paper and leave until cold.
7. Mix together the juice of one of the peeled limes with 75 g of sugar syrup. Using a pastry brush, moisten each cake with this liquid to ensure a soft, moist and tasty cake.
8. Remove thin peelings from the remaining two limes and add to the Thermomix bowl. Weigh in 150 g of sugar and grind 20 seconds/Speed 10. Insert the Butterfly Whisk, add the cream cheese and whip 2 minutes/Speed 4 until you have a fluffy icing. If it’s too thick, add a little lime juice and whisk a few seconds to incorporate.
9. Sandwich together the three layers of cake with about one third of the icing. Use the remaining icing to seal the top and sides of the cake. This is an American method for icing cakes which locks in the moisture so your cake stays fresher for longer.
10. Decorate the top of the cake with 12 small decorative eggs or other edible decorations like bunnies or chicks.
Bon appétit !
NEW! PRINT THIS RECIPE
Yes, Shanna, runny chocolate eggs on my Coconut Lime Easter Cake were quite something! It’s such a delicious cake, though, it really didn’t matter. The coconut and lime flavours really complement one another and make for a superb cake. Let me know how yours comes out. Happy Easter!
lol – I love that you had to eat the runny eggs 🙂 Sounds like my kind of cake making! This sounds delicious. One to definitely file away for my Easter Menu. Thanks!!
Hi Sam, Sugar syrup is also called simple syrup and it’s super simple to make in any model Thermomix! Just take equal parts sugar and water and boil them until all the sugar is dissolved, then pour into a heatproof container to cool. You can pour it directly into a sterilised bottle or jar for keeping, or into a bowl to cool before you brush it over the layers of your cake. You can also flavour it with lime juice, lime zest, orange juice or zest, etc.; the possibilities are endless! I’ll do a post on this to get the timings for the TM31 right.
I see from your own blog that you’re into Thermomix enthusiast and nutritionist Cyndi O’Meara! I think she would use Rapadura instead of refined sugar to get a darker, nuttier flavoured syrup. But here I go writing my post already 😉
Thanks for visiting and come back soon!
— Madame Thermomix
Wow, this cake looks delicious!! I’ve got the Thermomix oldie (3300) and would like to know how you make the sugar syrup in your Thermomix.
Thank you and Happy Easter!
Sam xx
It was loads of fun and so easy to make, Jo. But one word of warning: the coating on the cute little sugar-coated Easter eggs melted onto the icing in rivers of blue, pink and orange… I had to put new eggs on and guess what? I just had to eat the runny ones 😉
Wow, that looks fantastic!