• Home
• Recipes
• Coconut & lime cake

Coconut & lime cake

• Good Food team

Save recipe

Cuts into 10 slices

Easy

Cook: 30 mins

A star rating of 4.3 out of 5.29 ratingsRate

loading...

Get a taste of the tropical with this creamy coconut and lime sponge cake

Freezable (Cake base freezes well for 3 months)

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

Units:

MetricUS

For the cake

• 200g caster sugar

• 200g softened butter

• 4 eggs

  beaten

• 200g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 200g block of creamed coconut

For the frosting

• zest and juice of 2 limes

• 100g butter

  softened

• 140g icing sugar

  sifted

• tbsp Malibu

  (optional)

• 100g toasted desiccated coconut

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal670

• fat48g

• saturates34g

• carbs54g

• sugars36g

• fibre2g

• protein7g

• salt0.9g

  low

Ad

Method

• step 1

  Heat oven to 190C/fan 170C/gas 5. 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.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.

Recipe from Good Food magazine, May 2005

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.29 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...