Serves 10 – 12
340g softened butter
375g castor sugar
6 large eggs, lightly beaten
340g self raising flour
1/3 teaspoon baking powder
110g desiccated coconut
4 1/2 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
2 x 40g tubs toasted coconut
Zest of 2 limes
Preheat iven 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 wellcafter 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 milj. 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.
Prepared, tried and tested by: Priscilla Huxford