Julia’s Raspberry, Coconut And Lime Cake

Food

Julia Busuttil Nishimura

The perfect cake for sharing with friends. Photo – Julia Busuttil Nishimura.

Lime, coconut and raspberries are a tropical triple-threat, and we are here for it! Photo – Julia Busuttil Nishimura.

The lime glaze is inspired by the towering chiffon cakes at Beatrix Bakes. Photo – Julia Busuttil Nishimura.

Julia’s Raspberry, Coconut and Lime Cake

Coming into high spring, berries are noticeably more affordable and tasting as they should. Every time I go grocery shopping, I can’t help but pack punnets and punnets into my basket. They’re often eaten even before we make it home (anyone with a small child knows their love for berries knows no bounds). But sometimes they last long enough to make it into a cake. Here bright raspberries are folded through a coconut and lime cake batter and baked into a loaf cake. It’s perfect for afternoon tea or to pack for a picnic, now that we can!

The glaze is inspired by the sour cream glaze which graces the tall chiffon cakes at Beatrix Bakes. It just sets and isn’t too sweet. I’ve mixed in some lime zest to bring out even more lime flavour from the cake, and topped it with some shredded coconut. While a dusting of icing sugar would do, the glaze turns it into a rather special loaf. While I used fresh, frozen raspberries are also perfectly fine to use, which makes this cake a great all year-rounder. Other berries like blueberries and blackberries would work in this cake wonderfully too.

Soft, sweet and buttery, this pillowy delight is a cloud of cake! Photo – Julia Busuttil Nishimura.

Ingredients

(Serves 8)
200g unsalted butter, softened
200g caster sugar
3 eggs
Juice and zest of two limes
150g sour cream or crème fraîche
100g desiccated coconut
250g self raising flour
125g raspberries, plus extra to serve

Lime sour cream glaze
70g sour cream or crème fraîche
150g Icing sugar, sifted
Zest of a lime and juice, if needed
Shredded coconut, to serve

Method

Preheat oven to 180C. Grease and line a 23 x 13x 8cm loaf pan.

Cream the butter and sugar with a wooden spoon or in a stand mixer fitted with a paddle attachment until light and fluffy (around 3 minutes). Beat in the eggs, one at a time, followed by the zest and juice of the limes. Mix in the sour cream then the coconut. Finally sift in the flour and stir until just combined. Gently fold in the raspberries and spoon the batter into the prepared cake tin and bake for 50-60 minutes until a skewer is clean when inserted or the top of the cake bounces back when pressed. Allow to cool in the tin briefly then complete cooling on a wire rack. 

Make the glaze by combining the sour cream in a medium bowl with the icing sugar and lime zest. The glaze should be pouring consistency, but not too thick. Add in a little lime juice if needed. If it is too thin, add some more icing sugar. Pour the glaze over the cake and allow it to drip down the sides. Scatter with some shredded coconut and serve with extra raspberries, if desired.

What else I’m cooking with…

Asparagus, broad beans and peas! It’s all about new spring greens right now, and one of my favourite ways to enjoy them is in a risotto. I make a light stock with the asparagus ends and pea pods for that maximum green flavour.

What else I’m eating…

Ricotta cannoli from T. Cavallaro and Sons in Footscray. They make the BEST cannoli in Melbourne – piped to order for maximum crispness and a not-too-sweet ricotta filling. Gerald’s Bar in North Carlton were recently selling them which means we could enjoy them safely inside our 5km zone! It’s the little things!

Click here to download recipe printout

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