Recipe uploaded by

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 190C/fan 170C/gas 5. Line two 20cm sandwich tins. Beat the sugar, butter, eggs, flour, baking powder, lime zest and juice and creamed coconut together. Divide between the cake tins, level off the surface and bake for 20 minutes or until risen and golden. Cool completely.
2. To make the frosting, whisk the egg whites to stiff peaks. Combine the sugar with 4 tbsp water and boil until you have a thick, clear syrup. Beat the syrup into the egg whites, adding it in a thin stream, and stir in the vanilla. Sandwich the cakes together with frosting then frost the outside. Gently press flakes of coconut all over the outside.

Per serving

488 kcalories, protein 5.8g, carbohydrate 59.6g, fat 26.9 g, saturated fat 7.9g, fibre 0.9g, salt 0.77 g

Latest comments and suggestions

• Helen

  07 April 2008

  Helen rated and commented on this recipe

  

  A very lovely cake, looks impressive. The creamed coconut was a little awkward to grate, would probably use the same quantity of dessicated coconut. I would also consider using two limes instead of one to give a little extra tang.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sally

  09 August 2008

  sally rated and commented on this recipe

  

  I used two limes as suggested above, one would definitely not be enough, and couldn't find creamed coconut so had to use dessicated, I will probably make this again, but in addition to using two limes in the sponge I think I would make a lime sugar syrup to soak the sponges after cooking as I still felt it needed a little something more, but a nice recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chocy adict

  06 August 2009

  Chocy adict commented on this recipe

  lovely sponge but couldnt make the frosting, had 3 attempts with no joy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jemanser85

  19 September 2009

  Jemanser85 rated and commented on this recipe

  

  Just baked this cake - turned out to be a 3 layer cake as I split the mix into 3 20cm tins! Made my own vanilla buttercream frosting and put a bit between each layer and some on the top then decoated with dessicated coconut and lime zest! Took others advice and used 2 limes in the mix for extra zing!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5770/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g caster sugar
• 200g butter , softened
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 1 lime , zested and juiced
• ½ x 200g block creamed coconut , grated
• sweetened coconut flakes to decorate

FROSTING

• 2 egg whites
• 200g granulated sugar
• ½ tsp vanilla extract

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 1 hour plus cooling

Ingredients

• 200g caster sugar
• 200g butter , softened
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 1 lime , zested and juiced
• ½ x 200g block creamed coconut , grated
• sweetened coconut flakes to decorate

FROSTING

• 2 egg whites
• 200g granulated sugar
• ½ tsp vanilla extract

Per serving

488 kcalories, protein 5.8g, carbohydrate 59.6g, fat 26.9 g, saturated fat 7.9g, fibre 0.9g, salt 0.77 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk