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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

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.

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• 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.

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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

Preperation 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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