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A delectable and moist Coconut and Lime Cake with slivered of coconut on the outside and made all pretty with lime shavings
Serves 10 – 12
Sponge Cake
Ingredients
- 340g softened butter
- 375g castor sugar
- 6 large eggs, lightly beaten
- 340g self-raising flour
- 1/3 teaspoon baking powder
- 110g desiccated coconut
- 4½ limes: juice and zest
COCONUT AND LIME ICING
- 200g butter, softened
- 250g cream cheese
- 3 tablespoons desiccated coconut
- 1/2 teaspoon vanilla essence
- 400g icing sugar
- Zest and juice of 2 limes
TO DECORATE
- 2 x 40g tubs of toasted coconut
- Zest of 2 limes
Method
- Preheat the oven to 170°C
- Lightly grease and line the bases of 3 x 20cm cake tins.
- For the sponge, whisk the butter and castor sugar until light and pale.
- Gradually beat in the eggs, mixing well after each addition.
- Sift the flour and baking powder into the mixture and fold in the coconut until thoroughly incorporated. If the mixture seems too thick, add few tablespoons of milk. Lastly fold in the lime zest and juice.
- Divide the mixture evenly between the 3 cake tins and bake for 20 minutes or until springy.
- Allow the cakes to cool slightly, then remove them from tins to cool completely.
- For the icing, beat the butter, cream cheese, coconut and vanilla until smooth, then gradually add the icing sugar until well incorporated. Lastly, mix in the lime juice and zest.
- To assemble the cake, spread some of the icing on top of the base cake layer then top with the next layer and repeat with remaining layer. Cover the whole cake with the icing and smooth with a palette knife.
- Gently press the toasted coconut onto the sides of the cake and top with a sprinkling of lime zest.
Source: Woolworths
Prepared, tried, and tested by Priscilla Huxford
