Tag Archives: lime

Lime and coconut cheesecake slice


You might mistake me for being obsessed with sugar if you were to know I have SEVEN different types of it in my pantry at home! How this has come to be, I’m not entirely sure.

I obviously do a lot of baking and need caster sugar, and brown sugar as a standard. My husband buys coffee sugar, though it’s so similar to the demerara sugar we also have in the cupboard, I wonder why he bothers. Then there’s the cane sugar, I think that was given to me as a gift. I use raw sugar in my tea, and just recently, I bought some coconut sugar, because, there’s obviously a shortage here!


Coconut sugar is different. It’s not as sweet as processed white sugars and it has a lower GI, 35 compared with white sugars 60 something.  It’s extracted from the sap of blossom buds from the coconut palm.

You’d expect the flavour to taste of coconut but it doesn’t! It has hints of caramel that are subtle and earthy and it’s dark colouring adds a soft brown tinge to any thing it’s baked in. It’s in the base for this coconut and lime cheesecake and in the cream cheese filling too. Although I’m a sucker for dessert, I hate overly sweet ones. What I liked about using the coconut sugar was it didn’t make the cheesecake too sweet. You could still taste the lime AND the cream cheese.

For those who can’t get their hands on coconut sugar you can substitute it in both parts of the recipe with brown sugar (a favourite of mine in baking). But if you like to experiment, I highly suggest giving the coconut sugar a try.



The zest and juice of any citrus fruit will serve you well when flavouring a baked cheesecake.  I’ve used lime in this one but you could just as easily use lemons, or tangellos, mandarins, or grapefruit. Just recently, I wrote a recipe for the magazine that used tangellos in the cheesecake filling and it was a huge success.

Success also comes with not over cooking your cheesecake. Any cheesecake I bake generally gets 45 minutes in the oven at 150C. You get perfect cheesecake every time – with no cracks! A slight wobble to a cheesecake is a good sign – remember it will firm up as it’s left to cool.




 Lime and coconut cheesecake 


For the base

1/4 cup coconut sugar

3/4 cup self raising flour

1/2 cup shredded coconut

1/2 cup almond meal

100g butter, melted

For the filling

500g cream cheese

1/3 cup coconut sugar, plus 1 tbsp for garnish

2 limes – zest and juice

1/2 cup Greek style yoghurt

4 eggs

To garnish 

3 tbsp toasted coconut


Pre heat oven to 150C. Line a 23cm square tin with baking paper. Place all the dry  ingredients for the base in a medium sized bowl, add the melted butter and stir till well combined. Press the mixture into the lined tin. Use your hand to press the base and make an even surface. Bake in the oven for 15 minutes. Remove base and set aside to cool slightly.

Meanwhile, chop the cream cheese into pieces, place in a food processor with coconut sugar, lime zest and juice and yoghurt, blitz till mix is smooth. Add one egg at a time and blitz between additions till all eggs are incorporated.  Pour the cheesecake mix onto the baked base, sprinkle with the remaining 1 tbsp coconut sugar and bake for 45 minutes.

Set cheese cake aside to cool completely. To garnish, sprinkle cheesecake with 3tbsp toasted shredded coconut (optional). Slice cheesecake into squares. Serve as is or with double cream.




Life would be dull with out cake



Life would be dull with out cake. I try to eat it only on occasion, and some times I manage, other times I can’t help myself. I need cake in my life. It makes me happy.

A good recipe should be shared and this one already has been. I learnt this recipe from a chef I worked with, at Zinc cafe, many years ago. She was a great baker and engaging mentor and helped set me on the path to understanding the science of baking.  This cake has also featured in the magazine I write recipes for because it’s too good to keep to myself.  I’ve baked this coconut lime and ginger cake so many times now I’ve lost count. That’s a good thing.





Baking is a learnt skill and one that needs to be practised. When I first started my chef apprenticeship I was terrible at baking.  I knew  the bare essentials. My cakes often flopped and my pastry always shrunk. There wasn’t the opportunity, in a busy kitchen, to learn on the job. I had to teach myself. I studied Stephanie Alexanders “The cooks companion” in my early days of learning how to bake. Her encyclopaedic book contains many excellent recipes. And over time with some disasters came successes.  I discovered the joy of pulling a well-risen cake from the oven and of making pastry that was flaky and buttery and didn’t shrink. So for those out there who don’t bake, have perseverance, it’s a worthy skill to master.




I love the large chunks of ginger, on this cake, they give a burst of pepper flavoured zing. You could grate the ginger instead of slicing it, so it’s finer and less punchy. Thanks to the ginger and lime syrup, the cake keeps moist for several days. I keep it in the fridge and on day two and three give it a quick zap in the microwave to soften it up again. Double cream is optional but not necessary.




Coconut lime and ginger syrup cake


For the cake

190g butter, softened

280g (1 ¼ cups) caster sugar

1 lime zested

4 eggs

3 cups desiccated coconut

150g (1 cup) self raising flour, sifted

1/2 cup sour cream

For the syrup

2 limes, zested and juiced

50g ginger, peeled and sliced thinly

1/2 cup caster sugar

1/4  cup  water


Pre heat oven to 170C or 150C fan forced. Line a 23cm spring form cake tin with baking paper.


Cream butter, sugar and zest of 1 lime till pale and fluffy. Add eggs one at a time beating between additions; scrape the sides and bottom of the bowl during additions of egg.


Add coconut, flour and sour cream; beat till combined. Spoon cake mix into lined tin and smooth the surface to flatten and level cake. Bake in the oven for 1 hour. Remove from oven and set aside whilst making syrup.


Place all ingredients for syrup in a small saucepan, bring to the boil and cook for 1 minute. Allow to cool for 5 minutes. Whilst syrup and cake are still warm, spoon the syrup evenly over the top of entire cake. Allow syrup to soak into cake, and cake to cool before slicing.