Monday, 26 May 2014


When I started this blog I said that I would share with you the bad along wth the good. To the right is a lime and coconut cake that I made for a final little bank holiday treat. However there was a bit of a issue getting the cakes out of the tin hence the quite shabby looking appearence of the cake to my right.

But as I always say, cakes can sometimes go a bit wrong however, at the end of the day it's all about the taste so never get disheartened if something goes wrong. Things can always be rescued and people will always appriciate the effort you gone to make something and if they don't they don't derserve your treats anyway.

This recipe will make a gorgeous tasting lime and coconut cake for two - a classic flavor combination. This is two hungry people mind, you can also easily feed four less greedy people instead. Try it today, just make sure you line and grease those tins well and allow your cakes to cool before turning out and you will not only have a gorgeous tasting treat but it should also look a lot better than mine.

Fingers crossed!

Lime and Coconut Cake

For the Cake:

120g Golden Caster Sugar
120g Soft Butter
2 Eggs
Juice and Zest of 2 Limes
120g Self Raising Flour
1 Tsp Baking Powder
60g Dessicated Coconut

For the Icing:

Juice and Zest of 1 Lime
200g Icing Sugar

  1. Get you oven on to a toasty warm 190 degrees (170 fan)
  2. In a bowl, sugar and butter and beat together until light and fluffy. Add the eggs in one at a time, beating well after each addition beofre adding the juice and zest of the limes and beat well again until everything is well combined into a runny batter.
  3. Add the flour, baking powder and coconut into another bowl and mix until well combined. 
  4. Add these ingridients into the batter and fold the flour through until everything is mixed together and you have no streaks of flour in the batter.
  5. Line two small cake tins with baking paper and grease well (we don't want our cakes to stick now do we). Divide the mix between the two tins and then place the same middle shelf ofthe oven for around 25 minutes or until our old friend the inserted skewer comes out clean.
  6. Remove from the oven and leave to completly cool in the tin. Once cool, turn out the cakes onto a wire rack.
  7. Once you cake is cool, prepare your icing. Zest a lime and leave this to one side for later. Add the icing sugar and lime juice together in a bowl. Add more sugar or juicedepending on how thick you like you icing. Make sure you mix it well to get rid of any lumps.
  8. Spread half of the icing  on top of one of the cakes and then place the second cake on top of this and pour the remaining icing over the top and level it out with a spatula. Use the zest of the lime from earlier and sprinkle this over the top of the cake for a splash of colour and bursts of zingy flavor.

Cut yourself and your dining buddy a slice each and serve with some single cream. Nothing beats classic flavor combinations and lime and coconut has to to be at the top. They work so well together.

So well in fact that people will ignore the fact that your cake looks like you have hacked at it with a knife when they take their first delicious bite.

Remember to tell them it's all about the taste and enjoy! 

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