Coconut Lime Cake
Ingredients
175 gm Plain flour
2� tsp Baking powder
175 gm Caster sugar
175 gm Butter or margarine
3 Egg(s)
50 gm Desiccated coconut
2 Tbsp Coconut milk powder
2 Lime(s), juice and zest
Icing
3 Lime(s), juice and zest
225 gm Icing sugar
Method
Pre-heat the oven to 170�C.
Grate the zest from the 2 limes onto a saucer and put to one side. Put the coconut into a bowl and pour the juice of the 2 limes over it. Leave to soak for about an hour.
Sift the flour, then add all the other cake ingredients including the coconut and lime zest. Whisk until thoroughly blended. This can be done in a food processor. Divide the mixture between two 8 inch (20cm) cake tins which have been greased and lined on the base with greaseproof paper or baking parchment. Bake for 30 to 35 minutes until the centres feel springy to the touch. Allow to cool for 5 minutes, then turn them out onto a cooling rack and remove the lining paper. Leave to cool completely.
To make the icing, remove the zest from the remaining 3 limes. With a sharp knife remove the outer pith and then carefully remove each segment from the membrane, holding the limes over a bowl to catch any juice. Squeeze any remaining juice from the pith into the bowl. Sift the icing sugar onto the limes a bit at a time, taking care not to break up the segments too much. Allow the mixture to stand for 5 minutes, then spread half over one cake and scatter with half the zest. Place the other cake on top and spread the rest of the icing over the top. Decorate with the remaining zest. Leave the icing to firm up (in a fridge if necessary) before serving.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath