Summer is over and autumn is officially upon us. The nights and drawing in and the chunky knit jumpers and coming out of the wardrobe. However do not despair, this lime and coconut cake will bring a comforting taste of summer into your lives.
I kind of made this recipe up as I went along and it turned out surprisingly well. The sponge turned out lovely and fluffy and the flavours of lime and coconut definitely came through.
P.s- I’m not telling you you have to listen to this while baking it, but you know you want to…
https://www.youtube.com/watch?v=aA9OqUuA6a0
Prep time: 2 hours
Serves: 10-12
Ingredients:
For the cake:
400g Stork
400g Caster Sugar
6 Eggs
400g Self Raising Flour
100g Greek Yogurt
Half a cup of desiccated coconut
Zest of 3 limes
For the icing:
250g Butter
700g Icing sugar
4 Dessert spoons of Coconut Oil
The juice of 3 limes
1 handful of desiccated coconut
1 lime for decoration
Method:
1.Preheat the oven to 160°C/ 320 F/ Gas Mark 3.
2. To make the cakes: Cream together the stork and sugar
3. Add the rest of the ingredients being careful not to over mix.
4. Distribute the mix between two lined, 8 inch cake tins.
5. Bake in the oven for 50 minutes until the cake are golden brown, well risen and springy. You can also make sure they are cooked in the middle by inserting a skewer and making sure it comes out clean- if it still has mix on it then put your cakes in for another 5-10 minutes.
6. Take your cakes out and leave them to cool.
7. To make the icing: Mix the butter, coconut oil and lime juice together and then gradually add the icing sugar until it reaches the right consistency for spreading. If it is too runny you can put it in the fridge to stiffen up.
8. Put a handful of desiccated coconut on a lined baking tray and toast in the oven until golden brown.
9. Time to decorate! Ice the tops of both of your cakes and then place one on top of the other. You can use a fish slice to lift and lower the top cake onto the bottom cake.
10. You can really decorate it however you want but I chose to sprinkle the top with the toasted desiccated coconut and zest of one lime. I then cut three slices from the zested lime and placed them in the centre of the top.
Crumble and Crunch 
