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.

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4 comments

  1. Christine

    I love how lush and moist that cake looks! Enjoy with a mojito, you say? Why not just toss a few crushed mint leaves into that batter, I say! Then you can have your mojito and eat it, too. 🙂

    Soon you’ll be the office baking champ!

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