Coconut & lime cake

Coconut & lime cake

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(20 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
Get a taste of the tropical with this creamy coconut and lime sponge cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal670
  • fat48g
  • saturates34g
  • carbs54g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.9g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 200g block of creamed coconut

    For the frosting

    • zest and juice of 2 limes
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g icing sugar, sifted
    • tbsp Malibu (optional)
    • 100g toasted desiccated coconut

    Method

    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.

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    Comments, questions and tips

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    bekah_p
    9th May, 2016
    5.05
    I made this cake for my mums birthday and it went down a treat. The cake turned out light and fluffy, had no problems with the icing splitting but I did add more icing sugar to sweeten/ stiffen the buttercream. Also before assembling the cake I chilled the buttercream for 20 mins as it was a little runny. I don't like coconut but I enjoyed this cake!
    Lazyboy76
    19th Oct, 2015
    2.55
    So I made the cake & it turned out well. When it came to the icing well thats another matter, the icing came out very runny so I put it in the fridge to firm up. Once it was nicely chilled I gave it a stir and applied to the cake at which point it had started to separate and melt. The icing is a disaster I think the mixture needs more icing sugar less lime juice as I think the acidity separates the butter. I will say the flavours are good though, I will try again!
    loublou1972
    16th Oct, 2015
    5.05
    This is probably the most delicious cake I have ever made. If followed correctly the results are perfect, including the frosting which is absolutely delicious.
    jennalharris
    11th Jun, 2015
    Really enjoyed making this cake, lovely taste and texture, enjoyed the zing from the lime! Didn't have any problems with the icing, I didn't think there was going to be enough at first but there was actually the perfect amount!
    steph_foster
    20th Apr, 2015
    I was disappointed with this cake :( the sponge does turn out soft, but I just didn't think the taste worked well - the icing definitely didn't hit the spot, I think trying normal butter cream would make it better.
    chartoni1
    21st Dec, 2013
    I made this cake for my partners birthday and it went down a treat ! Everyone loved it :) Although i would recommend (roughly) doubling the ingredients for the frosting, i dont feel it is enough to give the cake a decent amount of filling and covering. I did and it was great. Thanks for this recipe !
    saffron9's picture
    saffron9
    14th Nov, 2013
    I really liked this cake. The sponge has a lovely flavour and texture but I agree with others that the icing needs more icing sugar. After adding the initial amount it was far too runny. I mixed in more, a little at time until it was marshmallowy as the recipe suggests. Really delicious!
    lindsey.fletche...
    8th Oct, 2013
    In the process of icing this cake at the moment, it has been a total disaster so far. Next time I will leave out the lime juice and at least double the icing sugar as I have had to keep adding more and more to try to get it to firm up a bit. After a lot of effort the coconut is on the side and I now have the icing in the fridge before putting it on the top of the cake so I can get it into soft peaks. I have to add that the toasted coconut and icing that is now dotted all over my kitchen worktop is delicious!
    saschlet
    21st May, 2013
    4.05
    Couldn't find creamed coconut so used half a small carton of coconut cream and no milk in the cake. The cake needed another 20 mins minimum in the oven, perhaps due to the modified ingredients. Used the other half of the coconut cream with some Elmlea double light and whipped them up together for the middle, along with some homemade lime curd. This was pretty tasty but needs refrigerating once applied. Would recommend making this into cupcakes rather than a cake.
    nerissaallen86
    4th Apr, 2013
    I used cartons of creamed coconut, which seemed to work well and meant that there was less mess. Also, I forgot that I had left my baking tins at mum's house so made them into cupcakes, which I removed from their cases once cooled and cut in half for icing. Following peoples' gripes about the icing, I made up a butter icing and then added the creamed coconut, to ensure that the texture wasn't too sloppy. I probably used more icing sugar than recommended and less lime juice to ensure that I had the right consistency. The cakes went down a storm at work and I'd definitely try this recipe again.

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