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Coconut Lime Cake

method

  1. Preheat the oven to 160ºC fan oven/180ºC/gas 5. Grease and line 2 x 20cm cake tins.
  2. Beat together the butter and sugar until light and fluffy.
    Add the eggs, one at a time, beating well between each addition.
  3. Mix together the flour, baking powder, xanthan gum, and desiccated coconut and fold into the egg mixture.
  4. Add the zest and coconut cream and gently fold in.
  5. Divide between the 2 cake tins and spread evenly.
  6. Bake for 25 – 30 minutes. The cake should spring back when gently pressed.
    To make the icing, beat the ingredients together until light and fluffy.

Ingredients

  • 175g softened butter
  • 175g caster sugar
  • 3 eggs
  • 175g GF self raising flour
  • 1 teaspoon GF baking powder
  • 1 teaspoon xanthan gum
  • 60g desiccated coconut
  • zest of a lime
  • 160g coconut cream

icing

  • 85g butter
  • 350g icing sugar
  • juice of 2 limes
  • peels from zest to decorate

Key

Cost

–

difficulty

3/5

prep time

20 Mins

cook time

30 Mins

serves

12

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