A little taste of the Caribbean.


  • 175 g wholemeal spelt flour or fine wholemeal flour
  • 175 g sunflower margarine
  • 3 large free range eggs, lightly beaten
  • 50 g desiccated coconut
  • 50 g creamed coconut grated
  • 2 limes (zest and juice)
  • 1 tsp baking powder
  • 50 g toasted flaked coconut.
  • for the filling and topping:
  • 250 g mascarpone cheese
  • 125 ml fresh cream
  • 25 g agave syrup
  • 3 limes
  • 2 x 8 inch sponge tins oiled and lined with greaseproof paper
  • oiled and lined with greaseproof paper
  • 175 g agave syrup


  • For the cake, grate the zest of 2 limes onto a plate, cover with cling film and set aside. Place the desiccated coconut into a small bowl, and squeeze the juice of the 2 limes over the coconut and allow it to soak for 1 hour.
  • To make the cake, just sift the flour into a large roomy bowl lifting the sieve up high to give the flour a good airing.
  • Then simply add all the other ingredients, including the lime zest and soaked coconut, and with an electric whisk, beat everything until thoroughly blended. About 2-3 minutes.
  • Divide the mixture equally between the two prepared tins.
  • Smooth the tops and bake on the middle shelf of the oven (170°C/325°F/gas 3) for 30-35 minutes.
  • Allow to cool in the tins for 5 minutes, then turn out on to a wire rack to cool.
  • Peel off the base papers.
  • To make the filling and topping, whip the cream and add to the mascarpone cheese along with the agave syrup.
  • Remove the zest from the limes with a zester.
  • Then with your sharpest knife, remove all the outer pith, then carefully remove each segment (holding the limes over a bowl to catch the juice), sliding the knife in between the membrane so that you have the flesh of the segments only.
  • Drop the segments into the bowl and squeeze the last drops of juice from the pith.
  • Spread half the cream mixture on to the surface of one of the cakes and sprinkle with half the lime segments and half the zest.
  • Place the other cake on top and spread the remainder of the cream on top and scatter the rest of the lime segments over and the rest of the zest and scatter the toasted flaked coconut over the lime.
  • The agave syrup can be replaced with caster sugar.

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