Coconut & lime cake

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• 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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• sbaileyhawke

  08 February 2010

  sbaileyhawke rated this recipe

  

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• claire

  14 March 2010

  claire rated this recipe

  

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• nanajan

  22 April 2010

  nanajan commented on this recipe

  YOU MUST MAKE THIS CAKE, A REAL TREAT FOR TEA TIME, YOU WILL NOT BE DISAPPOINTED I RATE THIS YUMMY CAKE 5

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• nanajan

  22 April 2010

  nanajan rated this recipe

  

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• jennimh

  10 October 2010

  jennimh rated and commented on this recipe

  

  Brilliant, my husband loved this cake. I used about 1/4 of icing to sandwhich together - just enough to hold the two layers together and this left loads for the outside of the cake. Its very difficult to put coconut on the side of the cake so I just put it on the top. Very easy recipe and wonderful result!

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• MarieAntoinette

  14 November 2010

  MarieAntoinette rated and commented on this recipe

  

  I made this for my brother's birthday cake as he is a coconut (and Malibu) fan. I agree with the other comments - not enough frosting and it was difficult to sprinkle the sides with the dessicated coconut (I ended up flinging it at the sides!). I grated the creamed coconut in my food processor and it made a real mess but overall, a great tasting cake.

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• Evelyn

  27 March 2011

  Evelyn rated and commented on this recipe

  

  I made this for my husband's birthday cake. It was very tasty and seemed to go down well. After reading the other comments I didn't bother with trying to put desiccated coconut on the sides, instead I mixed some into the icing to give it some extra texture. I also increased the quantity of icing and added a layer of lime curd to the filling.

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• ms armstrong

  11 May 2011

  ms armstrong commented on this recipe

  HINT to get the coconut on the sides cover the sides first then carefully pick up and roll the cake in the coconut then ice the top

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• schizofish

  17 July 2011

  schizofish rated and commented on this recipe

  

  Halved the recipe and my son and me made this into cupcakes. However, we couldn't find any creamed coconut, so mixed some coconut milk and dessicated coconut and used that instead. Lovely moist and coconutty cupcakes - would definitely make again.

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• Sim 'BAKE' Mc

  08 October 2011

  Sim 'BAKE' Mc commented on this recipe

  Made this today for my aunt's b'day. It tastes sooo lovely. the fresh zingyness of the limes and the soft coconut sponge. Just lovely x

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• cakeface

  17 October 2011

  cakeface commented on this recipe

  Really yummy cake, very light and fluffy and easy to make. I also did the same as kaird and used a lime sugar syrup to soak the cake. Will definitely be making again.

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• SaltheWal

  23 January 2012

  SaltheWal commented on this recipe

  I made this into cupcakes and used dessicated coconut instead of creamed coconut - easier and delicious. The frosting was temperamental though. I'd halved the mix and after adding the juice and zest of only half a lime, the butter had curdled to create a pretty ugly, dribbly frosting. My sketchy 'science' brain tells me that butter and lime juice are not a good combination. This is a shame as the flavour is much nicer and creamier than royal icing. Does anyone have any suggestions / recommendations?

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• Louise

  28 January 2012

  Louise commented on this recipe

  I made this as a birthday cake for my dad after some success at baking the coffee and walnut cake. Was delicious! Definitely be making this again.

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• Karen44

  20 February 2012

  Karen44 rated and commented on this recipe

  

  This recipe is awesome. I chose to make it as cupcakes and put the frosting on the top. I also added some lime zest to the cake mixture. The cakes were deliciously light and moist. I also had coconut essence in my cupboard so added a couple of teaspoons to the cake mixture for extra flavour. I took them into work for "cake Friday" they were demolished in minutes! Have passed the recipe on to many others, what better compliment can you get!

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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 7.0g, carbohydrate 54.0g, fat 48.0 g, saturated fat 34.0g, fibre 2.0g, sugar 36.0g, salt 0.9 g

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