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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Per serving

670 kcalories, protein 7g, carbohydrate 54g, fat 48 g, saturated fat 34g, fibre 2g, salt 0.9 g

Latest comments and suggestions

• Scrummy!

  12 February 2008

  Scrummy! rated and commented on this recipe

  

  Great tasty receipe, not too overpowering with the lime. Far too much desciated coconut in the receipe that you can actually get to stick to the sides!

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• dominiqueej

  04 June 2008

  dominiqueej rated and commented on this recipe

  

  the icing quantity wasn't really enough, it was hard to cover up the side without icing falling all over the place, but the sponge is delicious!

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• Mary

  06 September 2008

  Mary rated and commented on this recipe

  

  Everybody loved this but I found the icing difficult. I found it was enough but it kept slipping off the cake until I 'rested' it for a few minutes. I don't think I beat it enough. The creamed coconut was interesting to work with.

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• Daria

  23 December 2008

  Daria rated and commented on this recipe

  

  This is the best coconut cake I've ever tasted!!! The icing was just about enough, would make 1/3 more than in recipe. It's a bit fiddly to put on, but fun and worth the effort.

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• Laura+Matt

  11 February 2009

  Laura+Matt commented on this recipe

  BRILLIANT! I baked this for my Dad's 60th and everyone enjoyed it! The icing went on perfectly, however I didn't manage to get the coconut on the sides just sprinkled it on top. But very tasty! The creamed coconut was, I would agree, interesting to work with (quite slippery)! Will use the food processor next time rather than my grater! But was yummy and well worth it!

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• kaird

  08 November 2009

  kaird rated and commented on this recipe

  

  A really popular cake. I've made a few changes: 1) I bake it in one 23cm tin - takes about 40 mins to bake. 2) I don't add the lime juice to the topping - instead I heat it with 120g of sugar, make holes in the warm cake and our over the lime syrup. 3) I only use about 20g dessicated cocnut - and I toast it myself in a dry non-stick frying pan (shaking often and keeping a close eye as it turns very quickly).

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Ingredients

FOR THE CAKE

• 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

FOR THE FROSTING

• zest and juice of 2 limes
• 100g butter , softened
• 140g icing sugar , sifted
• tbsp Malibu (optional)
• 100g toasted desiccated coconut

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Cook 30 mins

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 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

FOR THE FROSTING

• zest and juice of 2 limes
• 100g butter , softened
• 140g icing sugar , sifted
• tbsp Malibu (optional)
• 100g toasted desiccated coconut

Per serving

670 kcalories, protein 7g, carbohydrate 54g, fat 48 g, saturated fat 34g, fibre 2g, salt 0.9 g

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