In my need to perfect my cake making abilities, I kept making them! (I’m giving us a break from them this week as it’s hardly good for the calorie count). But I did make this one and it seemed to go down a treat. The lime curd in the sponge mix adds a delicious stickiness to the texture. However if you want to just have the taste of lime then replace with lime juice .
6 oz butter
6 oz self raising flour
6 0z sugar
1 heaped teaspoon baking powder
pinch of salt
1 tbsp lime curd
1 oz desicated coconut
for the icing and decorating
6 0z butter
3 – 4 tbsp lime curd
1 – 2 oz desicated coconut
2 x 19cm lined cake tins
oven – gas mark 5
Cream together the butter and the sugar, then add the eggs. Then add the flour, baking powder, salt, 1 tbsp of the lime curd and coconut. Divide the mix between the two cake tins and bake for 25 – 30 mins. Cake will be ready when it’s shrinking away from the side of the tin and it’s a light golden brown colour. Leave in the tin for 1 – 2 mins then remove from tin and transfer to a cooling tray and allow to cool.
For the icing, in a bowl place the butter then gradually add more icing sugar as you whisk, until you get the right amount of taste and consistency. Then fold in 2 tbsp of lime curd.
Once the sponges have cooled, spread the remaining lime curd on one of the sponges and add some of the icing. Carefully layer the other sponge on top.
Then with the remainder of the icing, evenly spread it all around the cake and then sprinkle with coconut.
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