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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Organic Superior Unrefined Virgin Coconut Oil, Coconut Oil For Skin, Hair Care, Cooking, Baking, Smoothies. Coconut Oil is used in Smoothies, Stews, Soups & More for its Natural Tropical Flavor & Aroma, In Daily Supplement for Sharp Mental Focus, and as an Athletic Endurance Enhancer. Adds a Tasty & Exotic Element to Recipes!
All our products are USDA Certified and contain no fillers or additives.
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