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Green Cake (Lime Cake): A Moist and Creamy Lime Dessert
Jessica

Green Cake (Lime Cake)

A soft, moist lime and coconut cake finished with a creamy lime glaze and a cheerful green color.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Tropical
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 240 grams granulated sugar
  • 5 large eggs separated
  • 150 grams plain all-purpose flour
  • 150 milliliters full-fat coconut milk
  • 50 milliliters neutral vegetable oil
  • 2 limes lime zest finely grated
  • 1 lime fresh lime juice for the batter
  • 1/3 cup unsweetened coconut flakes
  • 1 1/2 teaspoons pandan extract or 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon green food coloring optional
  • 150 grams powdered sugar for the glaze
  • 2 to 3 tablespoons fresh lime juice for the glaze

Equipment

  • 20-centimeter round cake pan
  • Electric hand mixer
  • Large mixing bowls
  • Fine-mesh sieve
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat the oven to 160°C or 325°F. Grease a 20-centimeter round cake pan and line the base with parchment paper.
  2. Whisk the egg yolks with half of the sugar until pale and creamy. Mix in the oil, coconut milk, lime juice, lime zest, pandan extract, and optional food coloring.
  3. Sift in the flour and salt, then stir gently until smooth. Fold in the coconut flakes.
  4. Beat the egg whites until foamy. Gradually add the remaining sugar and beat until glossy, firm peaks form.
  5. Fold the whipped egg whites into the batter in three additions, using a spatula and taking care not to deflate the mixture.
  6. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean.
  7. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack and cool completely.
  8. Whisk the powdered sugar with the fresh lime juice until thick and pourable. Drizzle the lime glaze over the cooled cake before slicing.

Notes

  • Use fresh limes for the brightest flavor.
  • Fold the egg whites gently to keep the cake light.
  • Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
  • Freeze the unglazed cake for up to 2 months.