Triple-layer trilogy part 2: Coconut and Lime Cake

Following on from the Drizzled Lemon Curd Cake I made recently, the second installment in my triple-layer triology is this utterly charming, porcelain white beauty.

Coconut and lime are one of my most favourite combinations; whether in a cocktail, a thai curry, or these super-cute coconut and lime cupcakes, there’s something about the sharp zing of lime paired with the sweet, creamy flavour of coconut that makes it simply irresistible for me.

This cake is delicate (perhaps not in looks but in taste – my icing technique leaves a little to be desired and my tins are slightly different sizes!), yet it packs a punch; light and fluffy, sweet and smooth, yet sharp and tangy. It would be right at home at a tea party, or for little something different for a birthday party. Me? I made it to brighten up a freezing-cold Monday morning at work – and to introduce my new colleagues to my baking obsession. It certainly stepped up to the plate.

I smiled as my inbox pinged with compliments.

‘This cake is AMAZING!’

‘Our resident office bakers have some stiff competition!’

Those are the kind of e-mails I just LOVE to receive. Who wouldn’t? I love knowing I’ve brightened up someone’s Monday morning or made a perfect match for their afternoon cup of Earl Grey to help them beat the 3pm slump.

Yeah, yeah; so I should probably give them a handful of Brazil nuts, some acai berries and a generous helping of dust if we’re being health-conscious – but who wants to be that girl?!

Triple-Layer Coconut and Lime Cake

The cake itself is adapted from Dan Lepard’s wonderful Short & Sweet. If you haven’t already, I highly recommend you buy a copy.

Serves 10-12

Ingredients

• 300g caster sugar
• 275g plain flour
• 250g butter, softened
• 3 eggs
• 2 1/2 tsp baking powder
• 150ml coconut milk
• 50g dessicated coconut
• 2 tsp vanilla extract
• Juice and zest of 3 limes

Method

1. Line 3 20cm round baking tins with baking paper and grease the sides.
2. Heat the coconut milk until almost boiling, then stir in the dessicated coconut
3. Add two thirds of the lime juice to the coconut mixture. Leave to soak in for 30 minutes to moisten the dried coconut.
4. Preheat the oven to 180c/160 fan/gas 4
5. Sift the flour and baking powder together.
6. Cream the butter and sugar in a bowl and beat until fluffy. Beat in the eggs one at a time until combined and add the vanilla extract.
7. Fold in the flour mixture and half of the lime zest, alternating with the coconut mixture until smooth.
8. Divide between the 3 tins and bake for 30-35 minutes.

For the coconut and lime cream cheese frosting

• 175g icing sugar, sifted
• 25g butter
• 125g cream cheese
• 30ml coconut milk
• Juice and zest of 1 lime (as above)

1. Beat the icing sugar and butter together with an electric whisk until combined. Add the cream cheese, coconut milk, the rest of the lime juice and zest and whisk on medium-high speed until smooth – at least 5 minutes.

Smooth the frosting between the layers and over the top, et voila! A totally tropical, totally tangy, and totally naughty triple-layer-tastic treat.

Enjoy with a caipirinha or mojito for a very grown-up treat.

Butternut squash, chick pea and lime soup

As the leaves start to pile up along tree-lined streets, just asking to be crunched underfoot, the stodgy, starchy vegetables I’ve  neglected over the summer for crisp, green salads are suddenly au fait in my little kitchen.

When the temperature drops – along with our mood – one of the simplest, and tastiest ways to put a meal on the table and some fire in your belly is to make a good, hearty batch of soup. The best thing about soup is that it’s the Madonna of foodstuffs – constantly re-inventing itself to keep up with the times, seasons, or what you’ve got in your cupboard. Leftover roast chickenAnd just like a 50 year-old doing pelvic thrusts in a leotard, there are some combinations that just don’t work – but keep it fresh, simple and well-seasoned, and you should be on to a winner.

This easy-peasy recipe is adapted from a Covent Garden Soup Company book I picked up for the bargain price of £2 at The Works. I’ve made it a little limier, as I’m a real lime-lover and I didn’t feel it had enough zing,  and thrown in some butternut squash for two reasons: 1) it’s zero weightwatchers points and 2)I had some knocking about that I didn’t want to go to waste. You could feasibly add sweet potato or carrots if that’s what you’ve got in your cupboards.

I love combination of the kick of the chilli, the zesty zing of lime, and the texture added by the blizted chick peas; it really makes you feel like you’re getting more bang for your buck. AND, it’s only approx. 120 calories a serving.

The best thing about making your own soup, rather than buying tinned or fresh at the supermarket, is that you know exactly how much salt’s in there. I’ve picked up cans before for a last minute lunch and spotted as much as 3 grams of salt per HALF a can – and let’s face it, who eats half a can?! That’s more than your recommended daily allowance in just one, half-hearted lunch. Let’s do this properly, shall we? Blenders at the ready!

Serves 4

Ingredients

• half a large butternut squash
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped/crushed
• 1 tbsp olive oil
• 1 tin chopped/plum tomatoes
• 1 tin chick peas
• 1 lime – zest and juice of
• 1 large/2 small red chillis
• 1tsp cumin
• 1tsp dried coriander/handful fresh
• 800ml vegetable stock

Method

1. Heat your olive oil in a large saucepan and sweat the onion for 5-10 minutes until softed. Add the garlic, chilli and cumin, and sizzle for another few minutes.
2. Throw in your tomatoes and butternut squash, vegetable stock, and bring to the boil. Leave to simmer for 20 minutes.
3. Add the chick peas, coriander (if dried) lime zest and juice, and simmer for another 15-20 minutes.
4. Leave it to cool, before blending. Taste and season, before garnishing with the chopped fresh coriander (if using).

Serve this with a crusty fresh bread roll or some tiger bread, and I guarantee it’ll put a big smile on your face.

Cor limey! Coconut and lime cupcakes

Limes are just glorious, aren’t they? They’re so versatile. They can go with almost every drink under the sun, with fruit, with vegetables, with meat or fish. They seem to have a wonderful knack of making you feel a little bit livelier and of bringing the sunsine with them.

Naturally, they’re right at home making a zesty impression on a good dessert.

My boyfriend loves a bit of lime, and as we celebrated five years together this week, I thought I’d show my love by getting creative with these little green fellas. He’s been badgering me to make a key lime pie for weeks now, but after checking a couple of recipes and realising I’d probably gain half a stone just from weighing the ingredients, I decided to go another way.

I also had a pack of sugarpaste that was calling me from the cupboard. So follows my first attempt at working with sugarpaste for cupcakes. Next time, I’d probably roll it out a little thinner, as I’m not a huge lover of the taste of icing and I think cosmetically, it could be a little neater. But generally, I’m pleased, and I think they look rather cute!

Not so cute was my attempt at making a teddy bear with my leftover scraps. Evil dictator teddy bear birthday cake, anyone?

Yeah. Keep practicing, Laura.

Anyway! These cupcakes are zesty, lively and lovely. I added a few drops of green colouring for cosmetic value, but they’d be just as delicious without it.If I wasn’t a Weight Watcher, I’d have added a tablespoon or two of coconut milk to the frosting and played around with the quantities – one to try for yourself!

The base is adapted from the basic Hummingbird vanilla cupcakes, and they’re topped with a tangy cream cheese frosting and fondant icing toppers.

Coconut and lime cupcakes

Serves 8

For the base

135g plain flour

140g caster sugar

1 1/2 tsp baking powder

pinch of salt

40g unsalted butter, at room temperature

120ml whole milk

1 egg

Zest and juice of 1 lime

Coconut and lime frosting

115 g cream cheese

45g butter

100g icing sugar

Juice and zest of 1/2 a lime

2 tablespoons of dessicated coconut

1 or 2 tablespoons coconut milk (optional)

Method

1.  preheat the oven to 170 C (325 F)/Gas 32
2. Whisk together the flour, sugar, baking powder, salt, lime zest and butter and beat slowly until you have a sandy texture. Beat in half of the milk until just incorporated.
3. In a separate bowl, whisk the eggs, lime juice and and remaining milk, before pouring into the flour mixture and beating until incorporated. Give it a couple more minutes until smooth, but don’t overmix.
4. Spoon into paper cases and bake for 20-25 minutes, or until the sponge springs back to your finger.
5. While they’re in the oven, crack on with the frosting. Cream together your cream cheese and butter in a bowl. Add lime juice and coconut milk (if using), before folding in the icing sugar and dessicated coconut. You can also add green food colouring if you like – a couple of drops will do.
6. Chill before using and make sure the cakes are completely cold before icing, or it will run straight off and make a gooey mess – I speak from experience!