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A delicious cake that looks as good as it tastes! Coconut and lime cake
Serves: 8-10
Prep time: 30 mins
Cooking time: 1 hr 30 mins
Total time: 2 hrs
Skill level: Bit of effort
Costs:Splashing out

 

Ingredients

 

    • FOR THE CAKE:

 

    • 250g packet unsalted butter

 

    • 250g (8oz) caster sugar

 

    • 250g (8oz) self-raising flour

 

    • Pinch of salt

 

    • 100g (3½oz) desiccated coconut

 

    • 4 large eggs

 

    • 2 tbsp milk

 

    • FOR THE BUTTERCREAM:

 

    • 200g (7oz) icing sugar

 

    • 100g (3½oz) unsalted butter, softened

 

    • Finely grated rind of 2 limes, plus 1-2 tbsp lime juice

 

    • FOR THE FROSTING:

 

    • 250g (8oz) caster sugar

 

    • 50g (1¾oz) egg whites

 

    • 50g (1¾oz) desiccated coconut

 

    • 20cm (8in) round cake tin, lined with baking parchment

 

    • Sugar thermometer

 

 

Method

 

 

    1. Set the oven to 150°C or Gas Mark 2.

 

    1. To make the cake: Tip all the ingredients into a bowl and beat until smooth. Spoon mixture into the lined cake tin and level the surface. Bake the cake in the centre of the oven for 1-1¼ hours, or until it’s risen and firm to the touch in the centre.

 

    1. Remove cake from the oven and leave it to cool in the tin for about 15 mins before transferring it to a wire rack to cool completely.

 

    1. To make the buttercream: Sift the icing sugar into a bowl and add the butter and lime rind and juice, and beat until smooth.

 

    1. Cut the cake into 3 layers and sandwich the them together with the buttercream.

 

    1. To make the frosting: Pour 150ml (¼ pint) water into a pan and add the sugar. Place the pan over a low heat and stir until the sugar dissolves. Increase the heat and bring the syrup to the boil, and wash down any sugar crystals from the side of the pan with a damp pastry brush. Boil the mixture, without stirring, until it reaches 121°C. When the mixture is almost at the right temperature, using a tabletop mixer, whisk the egg whites until stiff, then with the mixer running, gradually pour over the syrup. Continue whisking for 5-10 mins until it’s light and fluffy.

 

    1. Working quickly, spread the frosting over the cake, smoothing the surface, then press the coconut against it. Leave frosting to set. To freeze: Wrap the undecorated cake in a freezer bag. It can be frozen for up to 1 month. Allow cake to defrost before assembling.

 

 

Nutritional information per portion

 

 

Fat 50.0g

 

Saturates 33.0g

 

Calories 788(kcal)

 

Recipe by Sue McMahon