Coconut & lime cake
By Good Food
Get a taste of the tropical with this creamy coconut and lime sponge cake
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Cook:30 mins
- Serves 10
- Easy
Nutrition per serving
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kcal 670
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fat 48g
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saturates 34g
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carbs 54g
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sugars 36g
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fibre 2g
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protein 7g
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salt 0.9g
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 200g block of creamed coconut
- zest and juice of 2 limes
- 100g butter, softened
- 140g icing sugar, sifted
- tbsp Malibu (optional)
- 100g toasted desiccated coconut
Method
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.
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 creamed coconut, 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.
