Recipe
Coconut & lime cake Time: 30 Minutes <<< Back
Ingredients:

For the cake:

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

200g block of coconut butter

For the frosting:

zest and juice of 2 limes

100g butter, softened

140g icing sugar, sifted

tbsp Malibu (optional)

100g toasted desiccated coconut

Instructions:

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 coconut butter and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of coconut butter) together until you have a smooth, soft batter. 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. For the frosting, mix together the remaining coconut butter, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts. 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. 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.