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Lychee Coconut Slice with Lime Buttercream

  • Total: 1 hour
  • Serves: 10-12


Ingredients for lychee coconut slice

Dry ingredients:

  • 1¾ cup flour
  • ¾ cup caster sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt

Wet ingredients:

  • ¾ cup Cocobella vanilla coconut yogurt
  • 2¼ cup almond milk
  • 2 tbsp apple cider vinegar
  • 3 tbsp lychee essence

Ingredients for lime “buttercream”

  • 1 can white beans, drained
  • Juice of 1 lime
  • Zest of 1 lime
  • 2½ tbsp hulled tahini
  • 5 tbsp caster sugar
  • ½ tsp vanilla bean extract


Lychee coconut slice Method

  1. Preheat oven to 190°C, or 170°C if fan-forced.
  2. Combine all wet ingredients, stir well and allow to sit for 5 minutes.
  3. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.
  4. Fold wet ingredients into the bowl of dry ingredients.
  5. Pour cake batter into a lined rectangular cake pan.
  6. Bake for 40-45 minutes, or until a skewer comes out clean when inserted.
  7. Allow to cool completely before cutting into desired shape & frosting with lime “buttercream”.
  8. Serve with fruit.

Lime “buttercream” Method

  1. Add all ingredients into a food processor or blender, and blend on high speed until smooth.
  2. Transfer buttercream into a container and refrigerate.
  3. Once chilled, frost over the lychee coconut slice.
  4. Serve immediately.

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