Lime & Coconut Cake with Zesty Cream Cheese Frosting
Ingredients
- For the Cake
- 90g monkfruit sweetener, granulated
- 90g caster sugar
- 3 eggs
- 240ml extra virgin olive oil
- 210g Greek yoghurt
- 2 tbsp Bickford’s Lime No Added Sugar Cordial
- Zest of 1 lemon
- Zest of 1 lime
- 1 tsp vanilla extract
- 280g plain flour
- 50g shredded coconut
- 2 tsp baking powder
- ½ tsp bicarb soda
- Pinch of salt
For the Cream Cheese Frosting
- 250g cream cheese, at room temperature
- 125g unsalted butter, at room temperature
- 180g icing sugar, sifted
- 2 tsp Bickford’s Lime No Added Sugar Cordial
- Zest of 1 lemon
- Zest of 1 lime
Method
- Preheat the oven to 160°C. Grease and line a 20cm loaf tin with baking paper.
- In a large bowl, whisk together the caster sugar, monkfruit sweetener, eggs, yoghurt, olive oil, cordial, lemon and lime zest, and vanilla until smooth.
- In a separate bowl, whisk together the flour, shredded coconut, baking powder, bicarb soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined – don’t overmix.
- Pour the batter into the prepared tin and bake for 55–65 minutes, checking at the 50-minute mark. The cake is ready when a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely in the tin on a wire rack.
- To make the frosting, beat the cream cheese and butter in a stand mixer until smooth. Add the icing sugar and lime cordial and beat until fluffy. Chill for 20 minutes to firm slightly.
- Spread frosting over the cooled cake and finish with extra lemon and lime zest. Slice and serve.
Created for Bickford's by Made By Mandy
