Coconut and Lime Cake

A soft coconut sponge layered with zesty lime and coconut buttercream, finished with toasted coconut. Richberry makes the lime's tang taste sweeter.

Total time: 1 hr 40 min
Servings: 10
Difficulty: Medium

Ingredients

Cake

200 g butter, softened
4 eggs, beaten
200 g self-raising flour
1 tsp baking powder
2 tbsp milk
200 g block creamed coconut

Frosting

zest and juice of 2 limes
100 g butter, softened
140 g icing sugar, sifted
2–3 tbsp coconut rum (optional)
100 g toasted desiccated coconut

Directions

Preheat oven to 375°F (190°C).
Use 340°F (170°C) for a fan oven. Butter two 20 cm (8-inch) sandwich tins and line them with non-stick baking paper.
Make the batter.
Grate the creamed coconut and set half aside for the frosting. Beat the butter, eggs, flour, baking powder, milk, and the other half of the coconut in a large bowl until smooth and soft.
Bake the sponges.
Divide the batter between the tins and level the tops. Bake for about 20 minutes, until golden and springy when pressed, then turn out onto a rack and cool completely.
Make the frosting.
Microwave the reserved coconut with the lime zest and juice on high for 30 seconds until the coconut melts, then let it cool. Beat the butter until creamy, gradually beat in the icing sugar, then beat in the coconut mixture and rum, if using, until light and fluffy.
Fill and decorate.
Sandwich the sponges with a third of the frosting and spread the rest over the top and sides. Press the toasted coconut onto the sides.

Keep in an airtight container and eat within 2 days.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 386 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.