Friday, 3 September 2010

Pistachio, Lime & Coconut Cake

Last weekend I decided to experiment with flavours and baked a pistachio, lime and coconut cake. I made a lime butter cream to cover the cake - but as you can see from the picture I didn't make enough to cover the cake thickly - the sides could have done with another inch of frosting.

Here's the recipe:


  • 175g shelled, unsalted pistachios (if you need to shell the nuts yourself a 400g bag should be enough)
  • 75g desiccated coconut
  • Zest and juice of 2 limes
  • 125g plain flour
  • 2 tsp baking powder
  • pinch of salt
  • 225g unsalted butter (softened)
  • 225g caster sugar
  • 4 medium eggs (beaten)
  • 1 tsp rosewater
  • Zest and juice of 2 limes
  • 200g sifted icing sugar
  • 250g unsalted butter
  • Food colouring (optional)
Preheat the oven to 180C (or 170C with fan). Put pistachios into a food processor and grind until finely chopped. In a separate bowl, mix flour, baking powder and salt together. Cream butter and caster sugar with an electric mixer until light and fluffy (the mixture will turn light yellow in colour after about 3 minutes). Gradually add the beaten eggs, mixing well after each addition. Next, mix in the rose water. Add the grounded pistachio nuts, coconut and lime zest and mix until smooth. Gradually mix in the dry ingredients, making sure they are all well combined. Lastly add the lime juice and stir through. Pour the mixture into a prepared cake pan (23cm), and bake on the middle shelf for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake to cool in its tin for about 5 minutes, then carefully turn it onto a wire rack and leave it to cool completely. Once the cake is cooled, you can either cut it in half and put frosting in the middle (a layered effect) or you can put frosting on the top of the cake, or in my case - you can do both!

To make the frosting, mix butter and icing sugar on a low speed of an electric mixer until light and fluffy. Add lime zest and juice and mix well. If you wish to colour the frosting, add a liquid or gel paste colour to the frosting last and mix well.

To decorate, place the cake on a serving plate and spread the frosting on the top (and sides if desired) using a palette knife or spatula. I made little sugar paste flowers for the centre of the cake, but any decorations could be used. Perhaps try using crushed pistachios and rose petals.....

Happy baking!

No comments:

Post a Comment