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For the buttercream:
For the lime syrup:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line two 20cm round cake tins with non-stick parchment paper.
- Beat together the butter and sugar until light and fluffy.
- Add the eggs in one at a time, beating between each addition. Beat in the lime zest.
- Fold in the flour, baking powder and desiccated coconut, until just combined.
- Divide the mix evenly between the prepared tins and level it using the back of a spoon.
- Bake for 20-25 minutes or until a skewer is inserted and comes out clean. Allow to cool.
- For the buttercream, beat together the icing sugar, butter and the lime juice and zest. Beat until smooth. If the icing is too thick add some hot water or more lime juice. If the icing is too thin, add more icing sugar.
- For the lime syrup, heat the lime juice and caster sugar in a pot, until the sugar has dissolved.
- Once the sponges have cooled, cut the sponges in half. Spoon the lime syrup over the halved sponges.
- To assemble the cake, place the first sponge layer on a cake stand or serving plate. Spread over some of the buttercream and add the next sponge on top. Continue to stack and spread each of the sponges.
- Use a palette knife or offset spatula to spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. Refrigerate the cake for 30 minutes to set.
- Once set, spread over more buttercream to cover any crumbs and smooth the icing.
- While the buttercream is wet, use your hands to press the desiccated coconut all over the top and sides of the cake. Continue until all the buttercream is covered.
- Decorate the top of the cake with lime zest and lime wedges.
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