Coconut and Lime Angel Cake
A sun‑kissed, airy dessert that’s perfect for beginners and a hit in every kitchen
Introduction
When summer drips into your pantry, it’s the crave for bright, tropical flavors that lingers in our minds. Think coconut swirls and zesty lime bursts, wrapped in a cloud of sweetness. That’s exactly what the Coconut and Lime Angel Cake delivers.
This recipe is a testament to how light and airy can be without the heaviness of butter or heavy cream. It’s an easy baking adventure that serves a crowd—twelve people for that family gathering or a get‑together with friends. The steps are clear, the ingredients are humble, and the result is a cake that melts in your mouth while giving you a flavorful adventure of its own.
Meal Profile
| Feature | Details |
|---|---|
| Title | Coconut and Lime Angel Cake |
| Difficulty | Easy |
| Portion | Serves 12 |
| Time | +35 min hands‑on +45‑50 min oven time +≈ 2 h chilling |
| Flavor Profile | Light, airy, tropical, citrus‑infused |
| Occasion | Summer picnics, brunches, or any casual gathering that craves a sunny sidekick |
The Angel Cake is a classic “butterless sponge” that uses egg whites to create a delicate texture. With a splash of lime and a heaviness of coconut, it becomes a perfect bridge between a coffee cake and a cheesecake. The recipe is perfectly suited for kitchen novices—steps involve basic whisking, folding, and a faithful check at every stage to keep it simple and stress‑free.
Ingredient Highlight
Below is a detailed breakdown of each component that brings the cake to life. While the list looks extensive, actual shelf‑space usage is minimal.
| Ingredient | Quantity | Why It Matters |
|---|---|---|
| 125 g plain flour | The base that gives structure yet allows the cake to stay light. | |
| 300 g caster sugar | Sweetness that gelatinizes the mixture and gives the glaze its glossy sheen. | |
| 10 large free‑range egg whites | These generate the airy cell structure; ensure they are at room temperature for full froth. | |
| Finely grated zest of 4 limes + 1 tbsp juice | Lime zest provides deep citrus oils; lime juice offers natural acidity to lift the batter, preventing rich over‑weight flavor. | |
| 1 tsp cream of tartar | Stabilizes the egg whites, ensuring they reach and hold full peaks. | |
| ½ tsp salt | Cuts through sweetness, anchors flavors. | |
| 300 ml double cream | Blends with citrus and coconut, enhancing mouthfeel of the icing. | |
| 3 tbsp icing sugar | Adds a subtle sweetness and smoothes the icing’s texture. | |
| Juice of 1 lime | Additional citrus depth for the icing phase. | |
| 75 ml coconut cream (Blue Dragon) | Introduces natural coconut taste & luxurious richness. | |
| 3 tbsp coconut rum (Koko Kanu) | Adds a tropical hint; optional for non‑alcoholic versions. | |
| Coconut flakes | For decorative topping & added texture. | |
| 25 cm diameter angel cake pan (with removable base and cooling legs) | Vital for even baking and cooling; the removable base eases shaping, and the legs help manage heat loss. |
Pro Tip – The choice of cake pan matters! A sturdy, heat‑conductive pan with a removable base ensures a smooth surface for your mixture, and the cooling legs help the cake stay cakey by distributing heat.
Step‑by‑Step Instructions
Tip – If you’re new to folding mixtures, start with a gentle hand, but practice the heat‑control may become your secret sauce as you bake.
-
Preheat & Prep
Heat the oven to 180 °C / 160 °C fan (gas mark 4). Sift the 125 g plain flour and 100 g of caster sugar into a clean bowl. Set aside. -
Whisk Egg Whites
Combine the 10 egg whites in a large bowl. Whisk with an electric mixer on medium for 1 minute or until frothy. Add the lime zest, lime juice, 1 tsp cream of tartar, and ½ tsp salt. Continue whisking for 2–3 minutes until the mixture forms soft peaks. Then increase speed to high and sprinkle the remaining 200 g of caster sugar a little at a time. Keep whisking until the mixture is glossy. -
Fold in Dry Ingredients
Sift one-third of the flour and sugar mixture over the egg whites. Gently fold in using a metal spoon or balloon whisk to combine—do not over‑mix. Repeat with the remaining two‑thirds, folding FOREly gentle each time. -
Transfer & Level
Carefully pour the batter into the angel cake pan, being careful not to disturb the delicate foam. Tap the pan gently and lay a knife along the batter to release any glitched air pockets. -
Bake
Place in the middle of the pre‑heated oven. Bake for 45–50 minutes until the cake has risen, turned golden, and feels springy when gently pressed. -
Initial Cool Transfer
Remove the cake from the oven and immediately flip it upside‑down onto its cooling legs. Retain this position for about 1 hour 30 minutes—trust us, the “odd” timing ensures a stable structure. -
Finish & Chill
Run a knife around both inner and outer edges of the cake, then push the cake (still attached to the pan base) onto a wire rack. Use a palette knife to lift off the pan base. Let the entire cake cool fully—adding about an hour to your total time (≈ 2 h cooling). -
Prepare the Icing
In a large bowl, whisk together 300 ml double cream, 3 tbsp icing sugar, lime juice, 75 ml coconut cream, and 3 tbsp coconut rum (optional). Stop once the mixture starts forming soft, pillowy peaks. -
Glaze & Decorate
Evenly spread the icing over the cooled cake. Sprinkle generously with coconut flakes for finish. Use a serrated knife to slice the cake cleanly—best enjoyed the same day the cake’s baked.
Serving Suggestions & Variations
| Variation | How to Do It | Flavor Twist |
|---|---|---|
| No Alcohol Edition | Omit coconut rum and replace with an extra tablespoon of lime zest or a splash of orange juice. | Still tropical, without the buzz. |
| Spicy Kick | Add a pinch of cayenne or a few drops of hot sauce to the icing mixture. | Heat balances the citrus sweetness. |
| Berry Complement | Serve slices over a mixed berry compote (fresh strawberries, blueberries, raspberries). | Adds a tart, juicy edge. |
| Cold Cream Swap | Replace double cream with coconut milk for a vegan-friendly icing. | Dust with coconut flakes; the cake retains a fuller texture. |
| Whipped Coffee Dip | A coffee‑nutella swirl to drizzle under the cake slices. | Coffee acidity selectively brightens the lime. |
Pairing Ideas
- Soda Choice: A crisp lemonade or sparkling water balances the cake’s sweetness.
- Cooked Meat: Pair with grilled shrimp or coconut‑flavored sausage for a full meal.
- Dessert Continuation: Serve with a scoop of key lime sorbet for double‑staged citrus delight.
Conclusion
The Coconut and Lime Angel Cake offers the best of both worlds: a recipe simple enough for the beginner, yet indulgently complex in flavor for the enthusiastic baker. Its combination of subtle citrus brightness, creamy coconut, and an airy, butterless sponge structure gives it a distinguished place on any summer or holiday menu.
The result is a cake that doesn’t just look heavenly—it feels as airy as a cloud and packs a sweet, light punch that echoes the scent of tropical blossoms. There’s no need for fancy techniques or costly ingredients—just a standard kitchen set‑up, a good quality cake pan, and a blend of straightforward flavors. Bake it, cool it, glaze it, and then savor it alongside friends and family. Every slice tells a chilled, sunny story of summer in every bite.
Happy baking—and enjoy the sunshine in every crumb!
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