Coconut Lime Layer Cake

You will need:

For the cake:

170g of  butter

170g of caster sugar

140g of self-raising flour

30g of desiccated coconut

3 eggs

For the icing:

125g of butter

230g of icing sugar

150g of desisted coconut (extra for decorating)

3tbsp of coconut cream

For the lime curd:

Juice of 5 limes

2tbsp of caster sugar

2 egg yolks

First you will need to make the lime curd. Juice five limes into a small saucepan, add the egg yolks and the caster sugar. Heat this over a very low heat, stirring regularly, until the curd coats the back of a spoon. You want to cook this very slowly, otherwise you will end up with scrambled eggs! Once this is ready, pour into a bowl and leave to set.

Preheat the oven to 200C and line two cake tins. To make the sponge, beat together butter and the caster sugar. Then add flour, coconut and eggs. Beat the cake mix and ensure as much air goes into the mixture as possible. Pour the mixture into the two cake tins and bake for 20-25min or until a knife comes out clean.

When baked, allow to cool. Whilst the cake cools, make the coconut butter cream. Cream together the butter, desiccated coconut and icing sugar, then fold in the coconut cream.

Use a bread knife to slice the two sponges in half, to form four layers. Then, spread a third of the lime curd on one layer, and spread a thin layer of the coconut butter cream on top. Place a layer of cake on top and repeat. Then use a spatular to spread a thin layer of buttercream around the outside of the cake. Sprinkle desiccated coconut over the cake to finish.

Enjoy! x