Rowie's Lime and Coconut Island Cake

  • Steps
  • Ingredients


  • Preheat the oven to 175°C. Grease and line a high-sided (approx 9.5cm) 20cm springform cake tin.
  • Cream the butter and sugar in a large bowl with electric beaters until pale and fluffy (the sugar needs to dissolve and the mixture should be very creamy).
  • Add the eggs, one at a time, beating well after each addition.
  • Sift the coconut flour and baking powder into a separate bowl and mix in the desiccated coconut with a whisk.
  • Fold the coconut mixture and the buttermilk into the egg mixture.
  • Pour the batter into the prepared tin and bake for 1 hour, or until firm on top.
  • Cool in the tin on a wire rack.
  • To make the syrup, place all the ingredients in a medium saucepan and bring to the boil, stirring, until the sugar is dissolved.
  • Reduce the heat to medium-low and simmer for 10-15 minutes without stirring.
  • Pour one third of the syrup over the cake in the tin.
  • After 5 minutes pour over another third of the syrup.
  • If your cake still needs more liquid, after a further 5 minutes, pour over the remaining syrup being careful not to add more than it can absorb.
  • Set the cake aside for at least 3 hours or overnight.
  • To make the icing, beat the egg whites and lemon juice with electric beaters until stiff peaks form.
  • Gradually add the sugar and beat until the icing is thick and holding perfectly smooth and shiny ‘standing’ peaks.
  • Be very careful not to overbeat, this will cause the icing to break down into clumps.
  • Using a palette knife, quickly (the icing sets very fast) and evenly spread the icing over the entire cake to create peaks on the top and sides.