Lime and Coconut Cake

Put the lime in the coconut and spread rum icing all over the top . . . that’s how the song goes right?

This sweet, tangy cake recipe is so summery and yummy it’ll keep you going back for more. It’s a big hit at parties as it’s something a bit different to the usual vanilla sponge or lemon drizzle and will transport everyone’s taste buds to the Caribbean. Or make them feel like a pirate, either is a win in my book!

Just make sure you let the sponges cool completely before you fill and ice otherwise it will run. Don’t be impatient like me!

Ready in 1 hr 50 mins (10 mins prep, 60 mins bake, 30 mins cool, 10 mins decorate)

Ingredients

  • 150g of caster sugar
  • 150g of unsalted butter
  • 1 teaspoon of vanilla extract
  • 150g of self raising flour
  • 3 free range eggs
  • 75g of desiccated coconut
  • 4 tablespoons of dark rum
  • Lime curd
  • Icing sugar
  • 1 tablespoon of dark rum
  • The juice and zest of half a lime

Method

  • Preheat oven to 180c / 160c fan / gas mark 4.
  • Grease and line a cake tin. (I spray with Fry Light or something similar to stick the grease-proof paper to the tin) It doesn’t matter if patches aren’t lined, as long as the majority is. – Pic 1
  • Cream the butter, sugar and vanilla extract until light and fluffy. – Pic 2
  • Add the eggs, one at a time, along with a heaped tablespoon of flour. Mix each into the batter before adding the next. This will stop the mix from curdling.
  • Once all the eggs are mixed in, mix in the remaining flour a tablespoon at a time until you have a smooth batter. – Pic 3
  • Add the coconut and rum and mix well. – Pic 4
  • Transfer to the prepared cake tin and bake for about an hour, or until a skewer inserted into the middle of the cake comes out clean. – Pics 5 and 6 Preheat oven to 180c / 160c fan / gas mark 4. Grease and line a cake tin. (I spray with Fry Light or something similar to stick the grease-proof paper to the tin) It doesn’t matter if patches aren’t lined, as long as the majority is. – Pic 1
  • Cream the butter, sugar and vanilla extract until light and fluffy. – Pic 2
  • Add the eggs, one at a time, along with a heaped tablespoon of flour. Mix each into the batter before adding the next. This will stop the mix from curdling.
  • Once all the eggs are mixed in, mix in the remaining flour a tablespoon at a time until you have a smooth batter. – Pic 3
  • Add the coconut and rum and mix well. – Pic 4
  • Transfer to the prepared cake tin and bake for about an hour, or until a skewer inserted into the middle of the cake comes out clean. – Pics 5 and 6

  • Once the cake has completely cooled, slice in half and spread a generous helping of lime curd (recipe here) onto the bottom half – Pic 7
  • Mix a tablespoon of rum with a squeeze of lime juice and stir in icing sugar until it is a very thick poring consistency. (I can’t give accurate measurements for this as it depends on the shape and size of your cake, and whether you want the icing to sit on top or dribble down the sides.
  • Finish with the lime zest and store in a cool, dry place to set. – Pic 8
Pic 1
Pic 2
Pic 3
Pic 4
Pic 5
Pic 6
Pic 7
Pic 8
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