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 (see my recipe here)
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 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 pouring 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.
Put the top half back on the cake and drizzle the rum flavoured icing all over the top.
Finish with the lime zest and store in a cool, dry place to set. – Pic 8

If you like this recipe, you may also like:

Orange and Ginger Cupcakes with Orange Velvet Frosting

No Cream Chocolate Truffles

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