I have not been baking a lot of cakes the past few months. Though not to say I have not been baking at all, just that I have been baking breads more than anything else. As they were mostly bread/bun recipes that I have posted before, so my blog has been very quiet lately, LOL.
Anyway, I bought a small bag of limes last week, and trying to use them up, I decided to try out this Coconut and Lime Cake recipe from the BBC Good Food magazine that has generated very good reviews.
It is another one of those Victoria sponge cake recipes but here incorporating the coconut and lime flavour. It also uses a not too common ingredient, the creamed coconut, which is quite easily available in Asian supermarkets or groceries, but don’t bother trying to find it in the larger supermarkets as they don’t stock this ingredient as far as I know. The cake was delicious and the creamed coconut gave it an intense aroma and creamy flavour. I did change the recipe slightly to suit what I had at home (as I ran out of self-raising flour, but had cake flour at home) at the time and based on the reviews, I also increased the quantity of the icing slightly by increasing the butter content but with less icing sugar, so it is not sickly sweet. It came out perfect, not too sweet but with a tangy lime taste and lovely tropical coconut flavour!
Coconut Victoria Sponge:
200g butter, softened
200g caster sugar, sifted
100g grated creamed coconut, from 200g-block creamed coconut
200g cake flour, sifted together with
2 teaspoons baking powder
grated zest of 1 lime
Lime & Coconut Icing:
zest of 2 limes & juice of 3 limes *
remaining grated creamed coconut, from the 200g-block above *
150g butter, softened
150g pure icing sugar, sifted
85g (1 cup) desiccated coconut, toasted **
* I got just under 80ml of juice from the 3 limes. There will be a lose of creamed coconut from grating, I got about 90g left for the icing.
** Put desiccated coconut in a big frying pan and toast over mederate heat until golden brown, it will take just a couple of minutes. Stir the desiccated coconut while toasting.
1. Preheat oven to 180°C. Grease two 20cm sandwich tins and line the base with baking paper. Grate the 200g-block creamed coconut, measure out 100g for the cake and keep the rest for the icing.
2. Cream the butter until soft. Add sugar and continue to beat until pale and fluffy. Beat in the grated coconut until combined. Beat in eggs, one at a time, and beat well after each addition. Fold in the sifted flour mixture in two batches, adding the milk in between. Finally fold in the lime zest.
3. Divide the batter equally into the prepared tins. Smooth the top and bake for about 25-30 minutes, or until golden and the cake springs back when pressed. If necessary, turn the cake tins around in the oven after 20 minutes of baking time for even baking (not necessary if using fan-forced oven).
4. Turn out onto a cooling rack to cool completely.
5. For the icing, put the remaining grated cream coconut, zest and juice of the limes in a microwave-safe bowl. Microwave on HIGH (650-W microwave) for about 30 seconds until the coconut melts. Stir to mix well, and let cool.
6. In the meantime, cream the butter and icing sugar until pale and fluffy. Then beat in the cooled coconut mixture. If the icing feels soft at this stage, chill it in the refrigerator to firm up slightly into spreading consistency.
7. Spread a little of the icing onto one cake. Place the other cake on top, upside down so the flat base faces up. Spread sides and top of the sandwich with the remaining icing. Finally coat the sides of the cake with the toasted desiccated coconut.
Taste: Delicious Victoria sponge cake with a tropical flavour of lime and coconut
Consume: Best within 2 days
Storage: Keep in airtight container at room temperature; may be kept in the refrigerator for longer but return to room temperature before serving
Recipe Reference(s): Coconut & Lime Cake