Flourless Lime, Coconut and White Chocolate cake

Sweet and coconutty with just enough lime sharpness to give a great balance and oh so light – this is a delicate textured cake that definitely punches above its weight when it comes to flavour.

Makes: 10 – 12 slices

Time: Prep – 30 mins; baking approx. 25 min. + 10 – 15 mins cooling time. 15 – 20 mins to assemble depending on how quickly the gelatine thickens the mixture, then several hours in the fridge. 5 mins to decorate, later.        

Level: A small step up from easy, but not too complex.

Equipment: 2 x 20cm/8” round, loose bottomed tins.

Credits: Adapted from Annie Bell’s Lime and Coconut Delice in her excellent book: “Gorgeous Cakes”



  • 300g/10oz desiccated coconut, plus about 30g to decorate
  • 6 medium eggs, separated
  • 300g/10oz caster sugar
  • 1½tsp baking powder
  • 100g/3½oz white chocolate chips or small pieces from a bar


  • 4 sheets leaf gelatine (or 1 x 12g sachet)
  • Zest and juice from 2 limes
  • 350ml/12fl oz double cream
  • 350ml/12fl oz full fat Greek yoghurt
  • 125g/4½oz icing sugar, plus a little more to decorate (optional)
  • Pale green food colouring
  • Another lime, thinly sliced (Decoration option – see below)
  • 4 or 5 Physalis (Decoration option – see below)
  • Sprinkles (Decoration option – see below)


1. Preheat oven to 200C/Fan 180C/400F/Gas 6. Grease and base line the tins. Whizz the coconut in a food processor to reduce the pieces to a finer consistency then set aside.

2. With an electric mixer, whisk the egg whites in a large bowl until stiff peaks form.  (NB Use a metal or glass bowl and wipe it clean of grease, using a piece of kitchen paper splashed with lemon juice.)

3. In a separate large bowl, whisk the egg yolks and caster sugar until thick, pale and creamy. Fold the egg whites into the yolks in two goes and then gently stir in the coconut, baking powder and chocolate drops.

4. Pour the mixture equally between the two prepared tins and level the surfaces. Bake for 21 – 27 minutes, or until risen well with the sides shrinking away from the tin. (Or test by inserting a skewer into the middle of the cake to see if it comes out clean. If so, the cake is ready.) Allow to cool in the tin for a few minutes then run a knife around the edges to loosen the cake. You could turn the cakes out onto a wire rack after this, but the sponges are very delicate and it may be worth leaving them in the tins for a while longer.

5. To make the filling, soak the gelatine in a small bowl of cold water for five minutes. Drain away the water and cover the gelatine with the lime juice. Put this bowl in another bowl containing recently boiled water. Stir for a few minutes then leave for a little longer until the gelatine has fully dissolved. Allow it to cool to room temperature.

6. Combine the cream, yoghurt, lime zest and icing sugar. Mix well then add a small amount of green food colour. Mix this in thoroughly, adding more if necessary. Stir in the gelatine solution and mix thoroughly. Allow time for it to set. It may need to go in the fridge for 20 – 30 minutes.

7. Trim the cakes to neaten the sides and/or flatten the tops. Place a large piece of cling film over a washed and dried loose bottomed baking tin and carefully lower one of the cakes into the tin. Use half the filling to layer the two cakes then spoon the rest onto the top and level it with a palette knife. Cover the whole cake with the cling film and leave in the fridge for at least four hours or overnight.

8. To finish the cake you could use any or all of the following ideas for decoration:

a.) Sprinkle a ring of coconut around the edge of the cake’s top.

b.) Thinly slice the extra lime and lay these slices around the top.

c.) Arrange the physalis in the middle of the top of the cake. (NB Fold back the petals first)

d.) Dust lightly with icing sugar

e.) Add any suitable sprinkles

I hope you enjoy making (and eating) this lovely cake. If you want more cake recipes try this link.

To make a comment or ask a question (not too hard, please) go to the contact page.