coconut and lime cake

A light and moist coconut cake filled with plain buttercream and lime curd. It’s very moreish, great for a pudding and one of the most popular choices of my brides for wedding cakes.

piece of coconut and lime cake served

Equipment:

2 x 7″ round sandwich tins- greased and lined

Decadent Coconut and Lime Cake

Decadent Coconut and Lime Cake

Recipe by Sally Laker
5 from 2 votes

A light and moist coconut cake filled with plain buttercream and lime curd

Course: DessertDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

320

kcal

Ingredients

  • For the cake
  • 10 oz 10 Self Raising Flour

  • 10 oz 10 Caster Sugar

  • 10 oz 10 Margarine

  • 5 Medium 5 sized eggs- whisked

  • Zest and juice of 1 lime

  • 5 oz 5 Desiccated Coconut

  • For the topping and filling
  • 250 g 250 Butter

  • 500 g 500 Icing Sugar

  • Lime Curd

  • 10 oz 10 Desiccated Coconut

Directions

  • Mix together the margarine and caster sugar until light and fluffy
  • Gradually add your whisked eggs and stir in the flour
  • Add your coconut and gently stir in
  • Mix in your zest and juice of the lime
  • Place evenly in your two sandwich tins and place in the oven for about 35-40 minutes at 180 degrees
  • Leave to cool
  • Beat together the icing sugar and butter to make your plain buttercream
  • Level off one of your cakes and place upside down on your board and spread on your plain buttercream
  • Spread the lime curd onto the flat base of the remaining cake and sandwich this on top of the other cakesandwiched coconut and lime cake
  • Cover the cake completely in the rest of the buttercream and then gently push on the coconut all over the cake and serve

N.b Covering the cake in buttercream will help to keep the cake nice and fresh and moist.

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