Lime and coconut cake
To celebrate Organic September, the Soil Association conducted its very own staff 'bake-off' last week. The winning cake was baked by Christine Iles, who explains its appeal.
"The creamed coconut in the cake gives it a moist, creamy texture, but without making it too heavy, and the lime juice and zest gives the cake its refreshing kick. But the real secret was listening to this song while baking it"
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 200g block of creamed coconut
For the frosting
- zest and juice of 2 limes
- 100g butter, softened
- 140g icing sugar, sifted
- tbsp Malibu (optional)
- 100g toasted desiccated coconut
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- Grate the 200g block of creamed coconut and keep half of it aside.
- In a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed.Turn onto a cooling rack and leave to cool completely.
- For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
- Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar. Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
- Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.