Coconut & lime cake
- Preparation and cooking time
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
Showing items 1 to 3 of 6
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggsbeaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 200g block of creamed coconut
For the frosting
- zest and juice of 2 limes
- 100g buttersoftened
- 140g icing sugarsifted
- tbsp Malibu(optional)
- 100g toasted desiccated coconut
Nutrition: per serving
- kcal670
- fat48g
- saturates34g
- carbs54g
- sugars36g
- fibre2g
- protein7g
- salt0.9glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
step 2
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
step 3
For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
step 4
Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
step 5
Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.
