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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, sugar 36g, salt 0.9 g

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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, sugar 36g, salt 0.9 g

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