Coconut & lime cake

Kather's Kitchen, coconut & lime cake, cookery courses South Wales

Over the last few days, I’ve been researching new recipes and I wanted to do a traditional cake but using more exotic flavours than, say, a Victoria sponge. So, here it is. A delicious coconut and lime cake with lime and cream cheese buttercream and toasted coconut. I had a couple of small (i.e. large) slices myself then my children had a slice each for tea. The following morning, the remaining cake disappeared around the same time that my husband left for work.

COCONUT & LIME CAKE

175g self-raising flour
175g golden caster sugar
175g butter, at room temperature
3 large eggs
50g desiccated coconut
1 lime, zest and 1 tbsp juice

For the topping
50g butter, at room temperature
225g full fat Philadelphia cream cheese
125g icing sugar, sifted
1 lime, zest and 1 tbsp juice
20g desiccated coconut

I’ve specified Philadelphia cream cheese for the topping because cheaper supermarket cream cheeses tend to result in an extremely runny mixture. 

  • Preheat the oven to 180C / Gas mark 4.
  • Lightly grease two 20cm cake tins and line the bases with baking parchment.
  • Put the flour, caster sugar, butter and eggs in a food processor and blitz until combined. Add the coconut, lime zest and lime juice and blitz again.
  • Alternatively, beat the butter and sugar together in a bowl until pale and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Fold in half the flour then fold in the remainder along with the coconut, the lime and lime juice.
  • Divide between the two cake tins and level the top. Bake for 20 minutes or until risen and firm to the touch. Leave to cool for 5 minutes in the tin, then cool completely on a wire rack.
  • To make the cream cheese 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 is perfectly smooth.
  • Sandwich the cakes together with a thick layer of icing then spread more icing on top of the cake. You’ll have enough to ice the outside too if you wish.
  • Place 20g dessicated coconut on a baking tray and toast in the oven at 180C / Gas mark 4 for 3-5 minutes until golden brown. (Don’t do this in the same oven as the cake because the cake will sink if you open the oven door before it’s cooked). Remove from the oven, allow to cool then sprinkle over the top of the iced cake.

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