I had wanted to make something else entirely for Chub’s birthday but he decided that coconut and lime cake would be the only cake that could mark his thirty-third year. Three coconut sponge layers infused with lime zest, cream cheese icing and sweetened shredded coconut. A cake that tastes of sunshine. Just what is needed in dreary January.
Although it’s February now, so you can tell I’m late in posting this! And February is the start of Spring, a promise of better things to come; longer evenings, milder temperatures, blue skies; a girl can dream can’t she?
Coconut and Lime Cake
- Sponge recipe adapted from Hummingbird Bakery.
- If you don’t have sweetened shredded coconut, desiccated coconut would work just aswell.
For the Sponge
- 120g butter
- 400g caster sugar
- 360g plain flour
- 1.5 tbsp baking powder
- 40g desiccated coconut
- 3 large eggs
- 260ml coconut milk
- 100ml full fat milk
- zest of 1 lime
For the Icing
- 250g full fat cream cheese
- 110g butter
- 500g icing sugar
- 100g sweetened shredded coconut or desiccated coconut
- zest of 1 lime
Pre-heat the oven to 17o degrees or 150 degrees fan.
Butter and line the bottoms of 2 8inch/20cm circular tins with baking paper. One tin should be tall enough to accommodate two thirds of the cake mixture.
Place the butter, sugar, flour, baking powder and coconut into a freestanding mixer and mix together on a low speed until it’s like fine breadcrumbs.
In a jug, mix together the eggs, milk and coconut milk. Slowly add this to the dry ingredients in the mixer on a low speed. Beat together until well combined. Add the lime zest and mix.
Pour roughly one third of the mixture into one of the prepared tins and the remainder into the second tin. Place into the pre-heated oven on the same shelf.
Check the smaller cake after 25 mins, it should be pale golden, springy to the touch and a skewer should come out clean. Move the larger cake into the middle of the shelf. Set the alarm for a further 25 minutes.
Leave the small cake in its tin for 5 minutes, before running a knife around the edge to loosen it and upturning onto a wire rack to cool.
Once the large cake is done, remove from the oven, and do the same as above.
To make the icing, cream the butter and cream cheese together until smooth. Add the icing sugar and beat until light and fluffy.
Once the cakes are cool, use a large serrated knife to cut the larger cake into two layers. Place one layer onto a cake stand or plate. Add a thin layer of icing, before topping with the second layer, repeat again for the final layer. Pile the leftover icing on top of the cake and slowly work it over the top and down the sides with a palette knife. Add the coconut to the outside, and top with some lime zest.