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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.
Equipment:
2 x 7″ round sandwich tins- greased and lined
Ingredients:
10oz Self Raising Flour
10oz Caster Sugar
10oz Margarine
5 Medium sized eggs- whisked
Zest and juice of 1 lime
5 oz Desiccated Coconut
10oz Caster Sugar
10oz Margarine
5 Medium sized eggs- whisked
Zest and juice of 1 lime
5 oz Desiccated Coconut
For the topping and filling:
250g Butter
500g Icing Sugar
Lime Curd
10oz Desiccated Coconut
500g Icing Sugar
Lime Curd
10oz Desiccated Coconut
Method:
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 ( Image 5252)
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 ( Image 5252)
Place evenly in your two sandwich tins and place in the oven for about 35-40 minutes at 180 degrees ( image 5153)
Leave to cool ( image 5158)
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 cake
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 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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