Buffalo Worm Coconut & Lime Drizzle. Shizzle my nizzle. ⠀

This one is an absolute gem. 💎A soft, moist cake made with our favourite insect powder – buffalo worm. The sweet vanilla, tartness of the lime, hint of coconut and the malty-ness of the buffalo worm absolutely bring it. 🙌

Serves: 10 Portions

Time: 30mins prep | 1h20 total



40g buffalo powder

50g desiccated coconut

125g butter

250g caster sugar

160g self raising flour

Zest of 2 limes

150ml coconut milk

4 eggs

10g vanilla paste


Juice of 3 limes

Zest of 1 lime

Some desiccated coconut

100g caster sugar


1. MAKE BATTER | 10mins

  • Preheat the oven to 190C/180C fan/gas 5.

  • In a mixing bowl beat the butter and the sugar together until pale and creamy. Add in the eggs one at a time, then sift in the flour and buffalo worm powder and combine together with the desiccated coconut.

2. ADD LIME | 5mins

  • Stir in the vanilla paste and lime zest through the cake batter.

  • Pour the mix into a loaf tin lined with baking parchment.

3. BAKE | 45-50mins

  • Bake in the oven for 45-50mins until well risen and golden brown.

  • Check it’s baked through by inserting a knife into the middle, if it comes out clean then you’re all good.

4. DRIZZLE TIME! | 15mins

  • Turn the cake out onto a cooling wire and leave to cool.

  • For the drizzle heat the lime juice and the sugar in a saucepan, mixing together to make a syrup.

  • Once the cake has cooled slightly brush the drizzle over the cake and decorate with the remaining desiccated coconut and lime zest.

Learn more about our BUG Kits and get cooking!