Love to take credit for this, but it comes from a very good friend... thanks Meng! I think he got it from Bill Granger's "Open Kitchen". It's moist and tasty and oh so yummy!


  • 200g macadamia nuts

  • 40g self-raising flour

  • pinch of salt

  • 6 eggs, separated

  • 165g caster sugar

  • zest of 1 lime, finely grated

  • 45g desicatted coconut

  • 125g icing sugar

  • 2tbs lime juice

  • 1 tsp finely grated lime zest


  • 1.

    Preheat oven to 180c

  • 2.

    Place nuts, flour and salt ina food processor and process until nuts are ground.

  • 3.

    Beat the eggs yolks and sugar until pale and creamy. Fold through zest and coconut. Fold through dry ingredients.

  • 4.

    Beat egg whites until stiff peaks. Fold gently through the batter.

  • 5.

    Spread into a buttered and lined springform cake tin - bake for 40mins until the cake is will spring at a touch, or a skwere comes out clean.

  • 6.

    Remove from oven and allow to cool before icing.

  • 7.

    To make icing, combine last 3 ingredients until smooth. Pour over cool cake and allow to run until smooth surface.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 271kj
  • Fat Total 16g
  • Saturated Fat 3g
  • Protein 4g
  • Carbohydrate 30g
  • Sugar 25g
  • Sodium 56mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Feel free to add mor lime juice... I quite like the tartness and acidity of the lime!

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