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Coconut Lime Cake
By David Mellor

350g caster sugar
350g margarine
350g self raising flour
6 eggs (at room temperature)
120g desiccated coconuts
Zest of 2 limes
Juice of 4 limes
250g mascarpone
2 tablespoons of icing sugar
Zest of 2 limes
Juice of 2 limes
  1. Grease and line 2 x 23cm spring form cake tins.
  2. Soak coconut in lime juice until all the juice is absorbed.
  3. Beat together sugar and margarine till very pale and fluffy, scraping down the bowl. Add eggs and beat. Sift in the flour and mix until just incorporated. Add coconut and lime zest.
  4. Divide between the two tins.
  5. Bake in a pre-heated oven at 180°C for 30-35 minutes until golden and a skewer inserted comes out clean.
  6. Leave to cool on a wire rack.
  7. Meanwhile, beat the mascarpone, lime juice zest and sugar together until fluffy.
  8. Spread the filling between the two sponges and sandwich together.
  9. Top the cake with either toasted coconut, or lime wedges and icing sugar.

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