Coconut & Lime Cake
Coconut and lime cake will bring a taste of the tropical to your afternoon tea and cake break. Combining light and fluffy coconut sponge and a zesty lime buttercream, it’s sure to be a hit with your family and friends. Make this cake even more impressive looking by splitting your batter between two cake tins, then cutting each cooled cake in two. This would give you four delicious layers instead of three – and more room for buttercream. Looking for more cake recipes? Look no further.
Prepare Ahead
You will need two 18cm by 4cm sponge tins, lightly buttered and bases lined, plus two wire cooling trays
Instructions
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1
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease the tin and base-line with baking parchment. Sift the flour into a large bowl, add the caster sugar, butter, and eggs and mix with an electric hand whisk until well combined. Whisk in the coconut, lime zest, and lime juice. Spoon into the tin and level the top. Bake for 1–1 1 / 4 hours, or until risen and firm to the touch. Leave to cool for 5 minutes in the tin, then cool completely on a wire rack. Carefully divide the cake into three equal layers using a serrated knife.
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2
To make the icing, sift the icing sugar into a bowl, add the lime zest, lime juice, and cream cheese, and whisk with an electric hand whisk until the mixture starts to thicken. Taste to make sure it is sweet enough. Add more icing sugar if it isn’t. Spread over the three layers of the cake, then sandwich them together. Scatter the toasted coconut over the top to decorate.
Ingredients
- 225g self raising flour
- 225g caster sugar
- 225g butter, at room temperature
- 4 large eggs
- 65g desiccated coconut, (50g for the cake and 15g, toasted, to decorate)
- 2 limes, (zest and 1tbsp juice for the cake and zest and 1tbsp juice for the icing)
- 100g icing sugar
- 300g cream cheese, at room temperature
Serves 8
Total time required 1 hr 35 mins
- Preparation time: 20 mins
- Cooking time: 1 hr 15 mins