Coconut & lime cake

Name: Coconut & lime cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams caster sugar; 200 grams softened butter; 4 eggs, beaten; 200 grams self-raising flour; 1 teaspoon baking powder; 2 Tbsps milk; 200 grams block of creamed coconut; 2 zest and juice of limes; 100 grams butter, softened; 140 grams icing sugar, sifted; 100 grams toasted desiccated coconut

Coconut & lime cake might be just the dessert you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 651 calories, 7g of protein, and 47g of fat per serving. This recipe serves 10. If you have milk, butter, baking powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. Coconut Lime Cake, Coconut-Lime Cake, and Lime and coconut cake are very similar to this recipe.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Creamed Coconut

Butter

Equipment you will use

Baking Paper

Bowl

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.

Equipment you will use

Wire Rack

Oven

Spatula

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.

Ingredients you will need

Creamed Coconut

Frosting

Coconut

Juice

Lime

Equipment you will use

Microwave

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.

Ingredients you will need

Powdered Sugar

Coconut

Butter

Cream

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.

Ingredients you will need

Desiccated Coconut

Frosting

Equipment

Ingredients

Servings:

200grams

caster sugar 200grams

softened butter 4

eggs, beaten 200grams

self-raising flour 1teaspoon

baking powder 2Tbsps

milk 200grams

block of creamed coconut 2

zest and juice of limes 100grams

butter, softened 140grams

icing sugar, sifted 100grams

toasted desiccated coconut

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.