Coconut and Lime Cake

Serves 12-14

Ingredients:

For the cake:

• 300g unsalted butter

• 300g caster sugar

• 300g plain four

• 2 1/2 tsp baking powder

• 4 large eggs

• 2 tsp vanilla extract

• 125ml coconut milk (canned)

• 100g desiccated coconut

Lime Curd:

• 150g caster sugar

• 60g unsalted butter

• Juice of 3 limes

• Zest of 1 lime

• 2 large eggs (beaten)

Buttercream:

• 150g butter

• 300g icing sugar

• 3 tbsp coconut milk (canned)

• 1 tsp vanilla extract

To assemble:

• 75g desiccated coconut (lightly toasted)

• Edible flowers

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Method:

Coconut Cakes:

1. Preheat the oven to 170C and grease and line 2x 8inch cake tins.

2. Cream together the butter and sugar, it should be really light and fluffy at this stage.

3. Add the eggs one at a time, incorporating each one before adding the next. 

4. Sift in the flour and then add in the coconut milk, desiccated coconut, vanilla and baking powder. 

5. Mix until it is all incorporated, but no more than you need to.

6. Divide the mixture between the tins, and bake for 25-30 minutes until a knife comes out clean. 

7. Allow to cool fully.

Lime Curd:

1. Heat the sugar, butter, lime zest and juice in a bowl over a pan of simmering water, until the sugar and butter have melted, then stir in the beaten eggs.

2. Keep stirring until it thickens to the point where it coats the back of a metal spoon.

3. You can sieve it here to remove the zest, but I kept it in. Pour into a jar and leave to cool before using.

Buttercream:

1. Mix together the icing sugar and butter until smooth and pale, then add the vanilla and coconut milk.

2. Transfer to a piping bag fitted with a nozzle.

To assemble:

1. Spread out the desiccated coconut onto a baking tray and toast it in the oven for a few minutes, then leave it to cool.

2. Level off the cakes, and use a pastry brush to lightly coat the edges of the sponges with the lime curd.

3. Roll the edges of the sponges in the coconut, and also spread the lime curd on one side of the top sponge, and cover that in coconut too.

4. Pipe a layer of coconut buttercream onto the bottom sponge, and add the lime curd to the middle.

5. Sandwich with the other sponge, and top with the remaining buttercream.

6. Decorate with limes and fresh flowers!

7. Enjoy!

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