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Coconut & lime cake

Coconut & lime cake

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Rating: 4 out of 5.25 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Cuts into 10 slices

Get a taste of the tropical with this creamy coconut and lime sponge cake

  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal670
fat48g
saturates34g
carbs54g
sugars36g
fibre2g
protein7g
low insalt0.9g
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Ingredients

For the cake

For the frosting

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2005

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Overall rating

Rating: 4 out of 5.25 ratings
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