Coconut, Chilli & Lime Cake


Preparation info

  • Serves


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This cake doesn’t look like much, but don’t let that fool you. It’s packed full of flavour, incredibly easy to make and is a great favourite at the bakery — we put it on the counter when it’s still warm and it always flies out. There’s something really satisfying about serving warm cake.


  • 35 x 24 cm traybake tin, lined
  • 525 g self-raising flour
  • 450


Preheat the oven to 180°C (160°C fan).

Weigh the flour, sugar, coconut, baking powder, chilli flakes, salt and lime zest into a big mixing bowl. Give it a quick whisk (on low if you’re using a mixer) to combine.

Measure out the soya milk and pour it over