A light and moist coconut cake filled with plain buttercream and lime curd. It’s very moreish, great for a pudding and one of the most popular choices of my brides for wedding cakes.
Equipment:
2 x 7″ round sandwich tins- greased and lined
Decadent Coconut and Lime Cake
A light and moist coconut cake filled with plain buttercream and lime curd
Course: DessertDifficulty: Medium
Servings
8
servingsPrep time
20
minutesCooking time
35
minutesCalories
320
kcalIngredients
- For the cake
10 oz Self Raising Flour
10 oz Caster Sugar
10 oz Margarine
5 Medium sized eggs- whisked
Zest and juice of 1 lime
5 oz Desiccated Coconut
- For the topping and filling
250 g Butter
500 g Icing Sugar
Lime Curd
10 oz Desiccated Coconut
Directions
- Mix together the margarine and caster sugar until light and fluffy
- Gradually add your whisked eggs and stir in the flour
- Add your coconut and gently stir in
- Mix in your zest and juice of the lime
- Place evenly in your two sandwich tins and place in the oven for about 35-40 minutes at 180 degrees
- Leave to cool
- Beat together the icing sugar and butter to make your plain buttercream
- Level off one of your cakes and place upside down on your board and spread on your plain buttercream
- Spread the lime curd onto the flat base of the remaining cake and sandwich this on top of the other cake
- Cover the cake completely in the rest of the buttercream and then gently push on the coconut all over the cake and serve
N.b Covering the cake in buttercream will help to keep the cake nice and fresh and moist.
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