Bill Granger’s Coconut & Lime Macadamia Cake
I first made this when my mum first got a KitchenAid mixer. I would say you’d definitely want an electric mixer or electric mixer for this one to get everything light and fluffy, especially the egg whites, you don’t want to be beating those by hand!
This cake could be easily made gluten free by using gluten free flour. It’s the tangy lime icing that is the real hero of this cake.
Coconut & Lime Macadamia CakePrint Recipe
- 200g macadamia nuts
- 40g self-raising flour
- a pinch of salt
- 6 eggs, separated
- 165g caster sugar
- finely grated zest of 1 lime
- 45g desiccated coconut
- 125g icing sugar, sifted
- 2 tbsp lime juice
- 1 tsp finely grated lime zest
- Preheat the oven to 180°C.
- Place the nuts, flour and salt in the bowl of a food processor and process until the nuts are ground. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy. Fold through the zest and coconut then the nut mixture. 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.Spread the batter evenly into a 23cm greased or non-stick springform cake tin.
- Bake for 40 minutes, or until the cake is lightly golden. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate.
- To make the lime icing, combine all the ingredients in a bowl and mix until smooth and glossy.
- Spread the lime icing over the warm cake, allowing it to drizzle down the sides.