Coconut & lime cake

• caster sugar↗200g g
• softened butter200g g
• eggs↗4

  beaten

• self-raising flour↗200g g
• baking powder↗ tsp
• milk↗ tbsp
• block of creamed coconut↗200g g
• zest and juice of 2 limes
• butter↗100g g

  softened

• icing sugar↗140g g

  sifted

• Malibu↗ tbsp

  (optional)

• toasted desiccated coconut↗100g g

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.

2. 2

   Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

3. 3

   For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.

4. 4

   Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.

5. 5

   Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.