Lime and Coconut Cake
This cake is rich and dense with butter, coconut and zest of lime which add a hint of warmer days to come. Coconut and lime are an exotic addition to an Irish cake, but coconuts have long been used in Ireland, with the first recording in Schull.
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the cake
200g self-raising flour
1 tsp baking powder
200g soft butter
180g golden caster sugar
4 eggs, lightly beaten
100g creamed coconut, grated
2 tbsp coconut milk
For the icing
3 limes, zest and juice
220g cream cheese
200g soft butter
400g icing sugar
2 tbs coconut milk
100g flaked coconut, toasted
Method
Grease and line two 8-inch round cake tins with parchment.
Preheat your oven to 180ÂșC/gas mark 4.
Sieve the flour and baking powder into a large bowl.
Add the rest of the cake ingredients and beat until you have a smooth batter.
Scoop half of the mixture into each of the prepared cake tins.
Place the tins into your oven.
Bake for about 30 minutes until a skewer comes out clean.
Allow to cool in the tin until cool enough to handle, then gently turn each one out onto a wire rack to cool completely.
To make the icing, whisk all of the ingredients until light and fluffy.
Cut each cake in half and top each of the four disks with the icing.
Stack them on top of each other and ice around the outside of the cake with a pallette knife.
Press the toasted coconut flakes into the icing.
