Coconut & lime cake

Zesty, creamy, and irresistibly fresh.
recipes

Ingredients For the cake

1

200g caster sugar

2

200g softened butter

3

4 eggs, beaten

4

200g self-raising flour

5

1 tsp baking powder

6

2 tbsp milk

7

200g block of coconut butter

Ingredients For the frosting

8

zest and juice of 2 limes

9

100g butter

10

softened

11

140g icing sugar

12

sifted

13

tbsp Malibu (optional)

14

100g toasted desiccated coconut

Instructions

1

Heat oven to 190C/fan 170C/gas 5.

2

Butter two 20cm sandwich tins and line with non-stick baking paper.

3

Grate the 200g block of coconut butter and keep half of it aside.

4

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.

5

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.

6

Turn onto a cooling rack and leave to cool completely.

7

For the frosting, mix together the remaining coconut butter, zest and juice of 2 limes.

8

Microwave on High for 30 secs until the coconut melts.

9

Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar.

10

Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.

11

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.

12

Keep in an airtight container and eat within 2 days.

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