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Recipe by olive magazine

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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

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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

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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

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