Coconut Lime Celebration Cake
- Total Time: 50 mins
- Yield: 6-8 1x
Description
The creamed coconut not only lends this celebratory dessert an island flavor, it also keeps the cake super moist.
Ingredients
Cake
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp (30 ml) milk
- zest and juice of two limes
- 100g block of creamed coconut
Frosting
- 2 egg whites
- 200g granulated sugar
- 1/2 tsp vanilla extract
- Dessicated coconut and lime zest to finish
Instructions
- Heat oven to 170C. Grease and line two 20cm sandwich tins. In a large bowl, beat all the cake ingredients together until you have a smooth batter.
- Divide the mixture between the two cake tins, smooth the surface to an even level, then bake for about 20 mins until golden and firm to the touch. Turn onto a cooling rack and leave to cool completely before removing from the tin.
- Meanwhile make the frosting; whisk the egg whites to stiff peaks. Combine the sugar with 4 tbsp water and heat over a gentle heat until you reach a syrup consistency.
- Beat the slightly cooled syrup into the peaked whites with an electric whisk in a constant steady stream until completely combined and mallow. Refrigerate until your cake is cool enough to frost.
- Spread a little of the frosting mixture onto the top of one of the cakes and then sandwich the two together. The cover the top and sides with the remaining frosting. Gently press dessicated coconut all over the outside and grate lime zest over the top to finish!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480
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Frequently Asked Questions
What is creamed coconut and is it the same as coconut cream or coconut milk?
Creamed coconut is a solid block made from pressed coconut flesh — it is not the same as canned coconut cream or coconut milk. The recipe uses a 100 g block, which is grated or chopped and beaten directly into the batter. The excerpt notes it is what keeps the cake super moist and gives it an island flavor.
The frosting involves cooking a sugar syrup — what does “syrup consistency” mean in practice?
The instructions call for combining 200 g granulated sugar with 4 tbsp water and heating over a gentle heat until it reaches a syrup consistency. Look for all the sugar to dissolve and the liquid to thicken slightly — you don’t need a candy thermometer here, just a smooth, pourable syrup. Beat it into the stiff egg whites in a steady stream to build the marshmallow-like frosting.
Love the cake. Beautiful & moist. Have my own cafe, customers loved it