raspberry coconut and lime bundt cake


I know I'm posting a bit later than normal but I've only just returned from my Easter break. I iced this raspberry coconut and lime cake just a little while ago and it's still setting as I type this.

This is the second time I've made this cake which was adapted from a Julia Busuttil Nishimura recipe. The first time I made the cake was for a work birthday morning tea; it was a last minute thing and there was no time to photograph the cake. It was well received so I knew eventually I'd remake it to photograph for the blog.
Raspberry and lime are a perfect pairing and whilst I'm not a huge coconut fan, apparently my work mates are!

Here's the recipe for you which makes a small bundt cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 

Raspberry coconut and lime bundt cake adapted from a Julia Busuttil Nishimura recipe

165g self raising flour 
a pinch of salt
50g desiccated coconut
135g unsalted butter, softened
135g caster sugar
2 eggs
2 tbs grated lime zest
2 tbs lime juice
½ cup plain Greek yoghurt 
125g raspberries, fresh or frozen
Lime yoghurt glaze 
35g plain yoghurt
75g icing sugar, sifted
½ tsp lime zest and juice, if needed
Shredded coconut, to serve 
Preheat oven to 180ºC. Grease and flour a small bundt pan and place in the fridge until needed.
Sift the flour into a small bowl with the salt then stir through the coconut. Set to one side. Cream the butter, sugar and zest with a wooden spoon or in a stand mixer fitted with a paddle attachment until light and fluffy (around 3 minutes). Beat in the eggs, one at a time. Fold in the flour mixture one third at a time alternating with the lime juice and the yoghurt. Gently fold in the raspberries and spoon the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer is clean when inserted or the top of the cake bounces back when pressed.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack. Cool completely before glazing.
Make the glaze by combining the yoghurt in a small bowl with the icing sugar and lime zest. The glaze should be pouring consistency, but not too thick. Add in a little lime juice if needed. If it is too thin, add some more icing sugar. Pour the glaze over the cake and allow it to drip down the sides. Scatter with some shredded coconut and serve with extra raspberries, if desired. The glaze will be colourless once it sets.
I hope you all had a peaceful Easter break.
See you all again next week with some more baking from my kitchen. 
Bye for now, 


  1. Hi Jillian,
    It appears you have left off the raspberries in the recipe. Looks great, love raspberries love coconut, a match made in heaven.

  2. Oops. Thanks for spotting. It's 125g fresh or frozen raspberries. I'll update the recipe now.


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