top of page


Wooden board on a green background. On the board, there's a buffalo worm coconut lime drizzle made from edible insects which are a sustainable protein source.

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: 2 hours



Buffalo Worm Powder - 40g

Desiccated Coconut - 50g

Butter - 125g

Caster Sugar - 250g

Self Raising Flour - 160g

Lime Zest - 2

Coconut Milk - 150g

Eggs - 4

Vanilla Bean Paste - 10g


Lime Juice - 3

Lime Zest - 1

Desiccated Coconut

Caster Sugar - 100g


1. MAKE BATTER | 10 mins

  • 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 | 5 mins

  • 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 | 45-50 mins

  • Bake in the oven for 45-50 mins 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! | 15 mins

  • 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.


bottom of page