This is a lovely confection that is suitable for almost any occasion where a rich and delicious cake is required. The flavours are a bulls-eye together.

Ingredients

This is a lovely confection that is suitable for almost any occasion where a rich and delicious cake is required. The flavours are a bulls-eye together.

I sometimes serve this cake with fresh raspberries, another flavour that works beautifully here.  

Cake 

  • 170g butter 
  • 150g caster sugar 
  • 1 teaspoon vanilla extract 
  • 3 eggs 
  • 170g self raising flour 
  • 50g desiccated coconut 
  • Zest of 1 lime 
  • 2 tablespoons lime juice 

Filling and Icing 

  • 225g cream cheese 
  • 175 butter 
  • ½ teaspoon vanilla extract 
  • 350g icing sugar 
  • 3 tablespoons lime juice and zest of 1 lime 

To finish 

  • 100g desiccated coconut lightly toasted in a moderate oven 180c / 350f / gas 4 until golden  
  • Zest of 1 lime
  • 2 x 20cm cake tins 

Method

  1. Brush the cake tins with a little melted butter and line the bottom of each tin with a disc of parchment paper.
  2. Place the butter in a large bowl and beat until it has paled in colour. Add the caster sugar and continue to beat until light and fluffy. Beat in the eggs one at a time beating well between addition.
  3. Sieve the flour over the eggs and butter and add the lime juice and zest. Fold the ingredients thoroughly together.
  4. Divide the mixture between the prepared tins and bake for 20 -25 minutes until the cakes are well risen, a rich golden colour and feel somewhat spongy to touch.  
  5. Remove from the oven and place on a wire rack while still in the tins. Allow to cool for 15 minutes and then gently remove from the tins and place on the wire rack to cool completely. 
  6. To make the icing, place the butter in a food processor and blend to a creamy consistency.
  7. Add in the remaining ingredients and blend again to achieve a creamy and buttery consistency. 
  8. To assemble: Place one sponge smooth side up on a flat plate and remove the paper disc. Spread 2 tablespoons of the icing and pop on the other cake, paper disc removed, smooth side down.
  9. Ice the cake top and sides with the remaining icing. A palate knife works very for this purpose.
  10. Dust the top and sides of the cake with the toasted coconut and zest the remaining lime over the top of the cake.
  11. Serve the cake with softly whipped cream or crème fraiche and a little plate of lemon wedges on the side.