Lime & Coconut Cake

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Cake isn’t just a snack or a dessert; cake is sweet, fluffy solace suitable for any place, person or circumstance. For some reason, when it’s cut into handy little squares that give you that crumb-dropping, sticky finger experience it provides even more joy and comfort for whoever the lucky little sod chomping into it happens to be.

My new favourite Lime & Coconut Squares completely fit this brief.

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I made these for my mum to take to work to share with her colleagues. The lovely little cubes of sponge flavoured with zesty lime and cooling tropical coconut went down a storm in the office, with many an email being sent to thank her for the tasty little treats she’d provided.

So with such popularity, who am I to keep this recipe to myself?

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First things first, preheat your oven and grease/line a 8×9 inch tin or any medium-sized square baking tin.

Sift your flour into a large bowl and add in your butter/margarine, sugar and eggs. Beat until smooth and combined.

Grate in the zest of the 2 limes and add in the coconut flakes and a few drops of coconut flavouring, stir to incorporate. Taste. If you’d like  more lime or coconut, just whack it in there!

Pour the mixture into your prepared tin, sprinkle over some more coconut and bake in the preheated oven until the sponge is springy to touch and a skewer inserted into the centre.

Once baked, allow the cake to cool in the tin for at least 10 minutes before removing and cooling completely on a wire rack.

In the meantime, whip up the buttercream topping – and try not to scoff it all before it reaches the cake…

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Place your softened butter and sift half your icing sugar into a large bowl and beat until combined.

Sift in the remaining sugar, followed by the lime and a few drops of coconut flavouring. Mix to incorporate and then beat really hard for 30 seconds to a minute, this makes the buttercream lovely and fluffy and can even make it a nicer, white colour too!

At this point you should taste the icing – or just eat it with spoon if you like – and again, if you’d like it to be sweeter, zestier or coconuttier…then just add in some more sugar, lime zest/juice or coconut until it’s perfect for you.

Once you reach the right taste and consistency, splodge the icing onto your cooled sponge and spread it over evenly. Don’t worry about being neat, realistically speaking, someone will have gobbled it before they even notice the wobbly dollop of icing hanging over the side of their cake!

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When the naked cake has had its modesty restored by your delicious buttercream, sprinkle over some more coconut and grate over a little more lime zest.

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The visual pleasure of seeing the luscious flecks of green atop the creamy icing is almost as delicious as a bite of the cake itself…almost.

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Finally, cut your iced sponge into 16 little squares and stick one – or three – in your gob!

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Lime & Coconut Cake

Lime & Coconut Cake

Light, fluffy and sweet lime coconut cake that everyone will love!

Ingredients

    For the cake:
  • 200g self-raising flour
  • 200g butter/margarine
  • 170 caster sugar
  • 4 eggs
  • 30g desiccated coconut (plus extra for the topping)
  • Zest of 2 limes
  • Coconut flavouring/extract (you can buy this from Lakeland and plenty other shops or websites nowadays!)
    For the icing:
  • 100g softened unsalted butter
  • 180g icing sugar
  • Zest and juice of 1 lime
  • Coconut flavouring/extract
  • Some desiccated coconut for sprinkling

Instructions

    For the cake:
  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease/line a 8×9 inch tin or any medium-sized square baking tin.
  2. Sift your flour into a large bowl and add in your butter/margarine, sugar and eggs. Beat until smooth and combined.
  3. Grate in the zest of the 2 limes and add in the coconut flakes and a few drops of coconut flavouring, stir to incorporate.
  4. Pour the mixture into your prepared tin, sprinkle over some more coconut and bake in the preheated oven for 30-35 minutes until the sponge is springy to touch and a skewer inserted into the centre.
  5. Once baked, allow the cake to cool in the tin for at least 10 minutes before removing and cooling completely on a wire rack.
    For the icing:
  1. Place your softened butter and sift half your icing sugar into a large bowl and beat until combined.
  2. Sift in the remaining sugar, followed by the lime and a few drops of coconut flavouring. Mix to incorporate and then beat really hard for 30 seconds to a minute.
  3. Once you reach the right taste and consistency, splodge the icing onto your cooled sponge and spread it over evenly.
  4. Sprinkle over some more coconut and grate over a little more lime zest.
  5. Finally, cut your iced sponge into 16 little squares and enjoy!
http://maverickbaking.com/lime-coconut-cake/

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