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COCONUT GINGER SPONGE CAKE

For the dough

  • 2 large or 3 small organic limes

  • 60g fresh ginger

  • 200g soft butter 

  • 200g sugar

  • Salt

  • 4 eggs

  • 250g flour

  • 2 teaspoons baking powder

  • 50g coconut flakes

  • 8 tablespoons coconut milk

 

For the glaze

  • Icing sugar

  • Squeezed lime juice

  • Grated lime zest

  1. Wash the limes with hot water. Grate the peel and then squeeze. A total of approx. 50 ml lime juice is required.

  2. Then peel and then finely grate the ginger. 

  3. Mix the butter with the sugar, a pinch of salt, the grated lime zest (leave a little for the topping) and the ginger until creamy. Stir in the eggs one by one.

  4. Mix the flour with the baking powder and the coconut flakes and fold into the butter mixture alternately with the coconut milk until a smooth dough is obtained. 

  5. If you like, you can stir a small sip of the lime juice into the mixture.

  6. Pour the finished dough into a greased baking tin and bake for about 1.5 hours at 180°C / 350°F until the cake is golden. 

  7. Let the cake cool down and take it out of the baking tin. Then mix the lime juice with the icing sugar. To decorate, spread the remaining lime zest on the icing.

©2020 by CakerybyMarie