It was my grandad’s birthday yesterday so I made him this birthday cake. The cake was nice and moist from the creamed coconut and the lime frosting provided a sharp contrast of flavour. I added some toasted desiccated coconut to the top, nom nom nom!
Ingredients:
- 40g creamed coconut
- 140g butter
- 175g caster sugar
- 3 eggs
- 150g self-raising flour
- 40g desiccated coconut, plus extra for toasting
- zest of 1 lime
for the frosting:
- 225g cream cheese
- 75g icing sugar
- 1 tbsp freshly squeezed lime juice, or to taste
Preheat the oven to 180C and grease and line two 20cm cake tins.
Put the creamed coconut in a bowl. It may not be soft enough, so you could put it in the microwave for a few seconds. Add the butter and sugar and beat until pale and fluffy. Beat in the eggs, one at a time. Fold in the flour, dessicated coconut and lime zest.
Spoon the mixture into prepared tins and level the surface. Bake in a preheated oven for 20-25 minutes until they are golden brown and a skewer comes out clean. Turn the cakes out onto a wire rack, peel off the greaseproof paper and leave them to cool completely.
For the frosting, beat the cream cheese, icing sugar and lime juice together in a bowl. Place one of the cakes onto the serving plate you are using and spread half the frosting on top. Then place the second cake on top and spread the remaining frosting on top.
Place 2-3 tablespoons of desiccated coconut into a pan on a medium heat. The coconut toasts really quickly so keep an eye on it - it can easily burn! Continuously shake the pan until all the flakes are golden-brown. When cooled scatter on top of the cake and serve! This cake is best eaten on the day you make it.
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