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Coconut, Lime & Ginger Cake

A few weeks ago we had some friends around for Thai Braised Beef Cheeks. Following the Thai-inspired theme for the night, I served a Coconut, Lime & Ginger Cake for dessert. I followed the recipe from Fast Food, exactly but was not overly happy with the end result. The cake seemed a little dry (my pet hate with baked goods) and definitely not coconut-y or ginger-y enough for my taste.

In true obsessive compulsive style, I spent the first Sunday night of Daylight Savings productively – pimping up this recipe. In true Pimp My Ride Style, I just made all of the flavours bigger and bolder through the addition of coconut milk, fresh lime juice, ground ginger and rum. I also ensured a moist cake by adding 1/3 cup of natural yoghurt and some extra butter to the mix.

Before - The modified list of ingredients

(Modified) Coconut, Lime & Ginger Cake


  • 200g unsalted butter, softened to room temperature
  • 3/4 cup caster sugar
  • 1 lime, grate the rind and then juice the lime
  • 1 ¾ cup self-raising flour, sifted
  • 2 free range eggs, preferably at room temperature
  • 1/4 cup glace ginger, finely chopped
  • 1/2 cup desiccated coconut
  • 3/4 cup coconut milk (I used Chaokoh brand, you can find 100mL and 250mL UHT cartons at Asian Grocers and most Woolworths. These cartons are good sizes for cooking and do not have the ‘tainted’ flavour which you can get from some brands of cans which have not been lined with plastic)
  • 1 teaspoon rum (in true Queensland style I used Bundaberg Rum)
  • 2 teaspoons ground ginger (this is optional, you can leave it out if you are not a big ginger fan)
  • 1/3 cup natural youghurt


  1. Preheat the oven to 180 degrees Celsius.
  2. Grease a 20cm round cake tin, or a 22cm x 12cm loaf tin and line with baking paper.
  3. Beat the butter, caster sugar, lime rind and rum in a bowl with electric beaters until pale and creamy. This should take around 4 – 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the glace ginger.
  6. Add half of the flour and the ground ginger and beat lightly. Add the milk and beat to combine. Add the remaining flour and desiccated coconut and beat lightly. Add the natural yoghurt and lime juice and beat to combine.
  7. Spoon the mixture into the prepared cake pan / tin and smooth the surface.
  8. Bake for 50 minutes, or until a skewer comes out clean.
  9. Leave in the cake / pan tin for 10 minutes and then turn onto a wire rack and cool.
  10. Serve with lots of thickened cream or ice-cream.

After - The finished product, served with lots of fresh cream

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