Coconut and lime layer cake
| Serves: | 10-12 |
Ingredients
- 200 g unsalted butter, softened
- 1 cup Unsalted butter, softened
- 2 lime, zested
- 2 x 40 g tubs Simply toasted coconut
- 2 limes, zested and juiced
- 2 cups Icing sugar, sifted
- 2 tsp vanilla extract
- 2 heaped tbsp Woolworths dessicated coconut
- 250 g smooth cream cheese
- 4 1/2 limes, juiced and zested
- 1/2 cup dessicated coconut
- 2 tsp baking powder
- 500 g Self raising flour
- 6 large eggs, beaten
- 375 g castor sugar
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Cooking Instructions
- Preheat the oven to 170 °C.
- Lightly grease and line the bases of 3 x 20 cm cake tins.
- For the sponge, use an electric mixer to whisk the butter (340 g) and castor sugar (375 g) until light and pale.
- Very gradually, beat in the eggs, mixing well after each addition.
- Sift the flour (340 g) and baking powder (1/3 tsp) into the mixture and fold in the coconut (110 g) until thoroughly incorporated. If the mixture seems too thick, add a few spoons of milk. Lastly, fold in the lime zest and juice (4 1/2 limes).
- Divide the mixture evenly between the 3 tins. Level it out with a palette knife and bake in the oven for 20 minutes or until springy and cooked through.
- Allow the cakes to cool slightly, then remove them from the tins and leave to cool completely.
- For the icing, beat the butter (200 g), cream cheese (250 g), coconut (3 Tbsp) and vanilla (1/2 tsp) until smooth, then gradually beat in the icing sugar (400 g) until well incorporated. Lastly, mix in the lime zest and juice (2 limes).
- To assemble the cake, spread some of the icing on top of the base cake layer then top with the next cake layer and repeat with remaining layers. Cover the whole cake with the rest of the icing and smooth with a palette knife.
- Gently press the toasted coconut (2 x 40 g tubs) onto the sides of the cake and top with a sprinkling of lime zest (2 limes).
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