Coconut syrup and lime tart

A wonderfully delicious dessert that you can make in advance – a perfect ending to a special meal. This exquisite coconut, syrup and lime cake is a harmonious blend of tropical flavors, creamy textures and savory notes. The buttery crust perfectly complements the rich coconut filling, enhanced by a drizzle of delicious syrup and a refreshing hint of tangy lime. Its irresistible taste and visually appealing presentation make it an elegant finish that will leave your guests wanting more. Prepare this divine cake in advance to effortlessly impress and satisfy even the most discerning palate.


  • 225g flour
  • 1 tsp powdered sugar
  • 1 tbsp powdered sugar
  • 140 g cold, unsalted butter, roughly diced
  • 1 large egg yolk
  • 100 g coconut cream (not coconut cream), coarsely chopped
  • 150g packet of desiccated coconut
  • 4 large egg
  • 140 g fine, fresh, white breadcrumbs
  • 140g golden syrup
  • 100g black treacle
  • 3 limes, finely grated and peeled, and the juice of 1 lime
  • 2 tbsp dark rum (optional)
  • 284ml carton of double cream
  • powdered sugar
  • Crème fraîche or double cream

Preparation steps

  1. Make the dough (easiest way to do this is in a food processor).
  2. Mix the flour, sugar and a pinch of sea salt for a few seconds.
  3. Add butter.
  4. Continue stirring for a few more seconds until the mixture resembles coarse breadcrumbs.
  5. Whisk the egg yolks with 2 tablespoons ice-cold water in a small bowl and then add to the flour mixture.
  6. Beat until the dough forms a ball around the spindle, then remove and press into a thick disc.
  7. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
  8. Bring the dough back to cool room temperature and roll it out thinly on a well-floured surface.
  9. It is very short and crumbly, so work quickly on a cold surface and repair any cracks with a little flour dabbed on with a damp pastry brush.
  10. Line a loose-bottomed tart tin (25-26 cm x 4 cm) so that it protrudes slightly beyond the tin.
  11. Chill for at least 30 minutes.
  12. Preheat the oven to 200°C/gas 6/fan 180°C.
  13. Line the dough with foil and then pour in ceramic beans or dried beans.
  14. Bake for 12-14 minutes, remove foil and beans and bake for another 5 minutes or until the dough no longer looks raw but remains colorless.
  15. Remove from the oven and set aside while you prepare the filling.
  16. Place the coconut cream in a heatproof bowl and add 150ml/¼ pint boiling water.
  17. Stir until the coconut is dissolved, then allow to cool.
  18. Place the remaining ingredients, except the double cream, in a food processor and combine.
  19. (Syrup and treacle can be weighed together and will be easier to pour if the cans have been warmed first. Using a plastic spatula, scrape every last drop into the food processor.)
  20. Add the cooled coconut cream and cream and stir again.
  21. Preheat the oven to 170°C/gas 3½/fan 150°C.
  22. Place the tart pan on a heavy baking sheet.
  23. Pour in the filling enough to reach the top of the dough – it doesn’t rise much so it doesn’t overflow.
  24. Bake for 40-50 minutes or until tart is golden brown and set.
  25. Allow to cool for at least 15 minutes before serving warm or at room temperature.
  26. Dust with powdered sugar and serve with a jug of crème fraîche or double cream.

Nutritional Information

Equipment and tools

  • mixing bowl
  • measuring spoon
  • measuring cup
  • Food processor or dough cutter
  • rolling pin
  • cake tin
  • Baking beans or cake weights
  • baking tray
  • Knife
  • Zester or grater
  • Juicer
  • Mixing spoon or spatula
  • Whisk
  • Oven

Allergen information

This recipe contains the following allergens:

  • Gluten (from flour, breadcrumbs)
  • coconut
  • Eggs
  • milk (from cream)

Please ensure that the ingredients and any processed products used are suitable for your dietary needs.

Storage and leftovers

This coconut, syrup and lime tart can be stored in an airtight container in the fridge for up to 3-4 days. You may need to cover the cake with plastic wrap or foil to preserve its freshness.

If there are any leftovers, they can be enjoyed cold or reheated in a preheated oven at 180°C (350°F) for a few minutes until warmed through. Serve with a dollop of crème fraîche or double cream and, if desired, a pinch of powdered sugar.

Health Benefits of Coconut, Syrup and Lime Tart

The coconut syrup lime tart is not only a delicious dessert but also has several health benefits. This article section explores the nutritional benefits of the main ingredients used in the recipe – coconut, syrup, lime and cream.

1. Coconut

Coconut is a versatile ingredient that offers various health benefits:

  • Rich in healthy fats: The coconut cream used in this cake is a great source of medium chain triglycerides (MCTs). MCTs are easily digested and converted into energy, making them an excellent source of energy for the body.
  • Fiber: Shredded coconut, made from dried and grated coconut pulp, is a good source of fiber. Fiber supports digestion, promotes a healthy gut and helps maintain stable blood sugar levels.
  • Essential nutrients: Coconut contains important nutrients such as iron, potassium and manganese. These minerals support various body functions, including immune system function and bone health.

2. Syrup and molasses

The combination of golden syrup and black treacle not only adds sweetness, but also offers some health benefits:

  • Natural sweeteners: Golden syrup and black treacle offer a natural alternative to refined sugar. Unlike processed sweeteners with empty calories, they contain trace amounts of vitamins and minerals.
  • Antioxidants: Black treacle is made from molasses and is rich in antioxidants. Antioxidants help protect the body from harmful free radicals and reduce oxidative stress.
  • Blood health: Black treacle is a source of iron, which plays a crucial role in the production of healthy red blood cells and supports overall blood health.

3. Lime

Lime gives the cake a refreshing touch and offers several health benefits:

  • Vitamin C: Limes are an excellent source of vitamin C, an essential nutrient that boosts the immune system, supports collagen production and acts as an antioxidant.
  • Antimicrobial properties: Lime peel contains compounds with antimicrobial properties that may help fight certain bacteria and fungi.
  • Detox support: Lime juice acts as a natural detoxifier by stimulating the digestive system and helping to remove toxins from the body.

4. Cream

The double cream used in this cake gives it richness and creaminess while providing some nutritional benefits:

  • Calcium: Double cream is a good source of calcium, an essential mineral necessary for strong bones and teeth.
  • Energy and satiety: The fats contained in cream provide a concentrated form of energy and help you feel full and satisfied.
  • Vitamin A: The cream contains vitamin A, which supports eye health and the proper functioning of the immune system.

Indulging in this Coconut Syrup Lime Tart will help you satisfy your sweet cravings while enjoying some of the health benefits that the key ingredients provide.

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