And it ticks all the boxes – it has a zesty tropical taste, plus a naughty addition of coconut butter cream – yum! Fresh and fruity, this lush flavour is the champion of cake choices.
- 175g/6oz butter
- 175g/6oz caster sugar
- 175g/6oz self raising flour
- 3 eggs
- Grated zest of 2 limes
- For the lime drizzle:
- 75g/3oz granulated sugar
- Juice of 2 limes
- For the coconut butter cream:
- 75g/3oz butter
- 75g/3oz icing sugar
- 25g/1oz creamed coconut – grated
Method1 Pre heat oven to 180oc, gas mark 4, grease and line a 18cm round, 7cm deep tin.
2 Put the butter, sugar, flour, eggs and lime zest into an electric mixer and beat until combined.
3 Spoon the mixture into the tin and spread evenly. Bake in the pre-heated oven for 50-55mins.
4 Meanwhile make the lime drizzle - stir the lime juice into the sugar in a bowl and set aside.
5 As soon as the cake is cooked and still hot, pour over the lime drizzle, then leave to cool in the tin.
6 To make the coconut butter cream, place the butter and icing sugar in a bowl and mix together until combined and creamy.
7 When the cake is cooled, pop out of the tin, remove the base paper and spread the butter cream over the top. Decorate with chunks of fresh coconut and grated lime zest.
Prep Time15 minutes (cake) 5-10 minutes (frosting)
Cook Time50 - 55 minutes
Nutrition InformationServes 6 - 8
For more great recipes using butter click HERE
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