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.
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.
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.