Prep time:
30 minutes
Cooking time:
60-65 minutes


2 cups SR flour, sifted
1 x 145g jar Gewürzhaus Coco's Organic Coconut Blend (see note)
125g butter
2 eggs, lightly beaten
1/2 cup lime juice
Finely grated rind of 1 lime
1 cup castor sugar
125g butter
2 eggs, lightly beaten
Pure cream, for serving

Gewürzhaus Coco's Organic Coconut Blend can be purchased online or in-store. For more information please visit:


Preheat oven on CircoTherm® to 160°C. Grease and fully line a 23cm cake pan.

Combine in a bowl the flour and Coconut Blend, rub in the butter until the mixture resemble breadcrumbs then stir though the egg to make a soft dough. Press 2/3 of the mixture into the cake pan. Reserve remaining 1/3 for topping.

In a saucepan combine the juice, rind, castor sugar, butter and eggs, whisk over induction setting 5 until the butter has melted, increase the setting to 8, continue stirring and allow the mixture to come quickly to the boil and thicken. Remove from the heat and cool slightly.

Pour the lime mixture over the prepared base then crumble over the reserved mixture.

Bake for 50-55 minutes or until golden and cake is cooked through. Allow to cool in the tin on a wire rack. Serve sliced with a dollop of cream.

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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