Preparation time is 20minutes
Total time is 20minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
For the icing
- 2tablespoons lime juice
- 300grams cream cheese, at room temperature
- 15grams toasted desiccated coconut, to decorate
- 100grams icing sugar
- 1 lime, zest only
- 225grams self-raising flour
- 225grams caster sugar
- 225grams butter, at room temperature
- 4 large eggs
- 50grams desiccated coconut
- 1 lime, zest only
- 2tablespoons lime juice
Method
Step 1 of 2
Preheat the oven to 180°C. Lightly grease the tin and base-line with baking parchment. Sift the flour into a large bowl, add the caster sugar, butter, and eggs and mix with an electric hand whisk until well combined. Whisk in the coconut, lime zest, and lime juice. Spoon into the tin and level the top. Bake for 1-1 1 / 4 hours, or until risen and firm to the touch. Leave to cool for 5 minutes in the tin, then cool completely on a wire rack. Carefully divide the cake into three equal layers using a serrated knife.
Step 2 of 2
To make the icing, sift the icing sugar into a bowl, add the lime zest, lime juice, and cream cheese, and whisk with an electric hand whisk until the mixture starts to thicken. Taste to make sure it is sweet enough. Add more icing sugar if it isn’t. Spread over the three layers of the cake, then sandwich them together. Scatter the toasted coconut over the top to decorate.
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