Steamed Coconut Cake with lime and ginger

This is an unusual way to cook a sponge cake - it is my first attempt and we're quite pleased with the end result.


The recipe could be adapted by using lemons or more exotic fruits, be creative!

   Figure 5


2 Large eggs , separated

Pinch of salt

100g (3 1/2 oz caster sugar)

5tbsp butter, melted and left to cool in the fridge

5tbsp coconut milk (or coconut cream watered down)

150g (5 1/2 oz ) self-raising flour with 1/2tsp baking powder sifted in

3tbsp desiccated coconut

4tbsp stemmed ginger syrup

3tbsp lime juice


Grated lime rind

3-4 pieces stem ginger chopped

Pieces of fresh coconut or shredded coconut



Line a 7 inch steamer basket with baking parchment , large enough to go up the sides of the basket ( I cut a circle of 13 inches)

In a bowl whisk the egg whites with salt until stiff, then add the sugar and whisk until formed stiff peaks.

Whisk in the yolks and then stir in the melted butter and coconut milk.

Fold in the flour and then the desiccated coconut and spoon the mixture into the prepared basket over a pan of boiling water. Steam for 30-40 minutes or until sponge is springy to touch (fig1 and Fig2).

Remove to a plate and take off parchment (Fig3). When cooler drizzle the lime juice and syrup over the top and decorate (Fig4). Delicious.


Figure 1 Figure 2 Figure 3 Figure 4