Coconut Cake

Saved BBC Food recipe. Coconut cream varies by brand but is more intensely flavoured than coconut milk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C, fan 170°C. Grease two 20 cm sandwich tins and line their bases with buttered baking paper.

Step 2

Cream the cake butter and caster sugar for 3–4 minutes until pale and light, scraping the bowl occasionally. Gradually beat in the eggs, mixing well between additions, followed by vanilla and lime zest.

Step 3

Sift in flour, baking powder and salt. Add desiccated coconut and coconut cream and beat until smooth. Divide between the tins and bake for 25–30 minutes until risen, golden and a skewer comes out clean. Cool in the tins for 5 minutes, then turn onto a rack and cool completely.

Step 4

Reduce the oven to 150°C, fan 140°C. Toast coconut chips on a tray for 2–3 minutes until lightly golden at the edges. Cool.

Step 5

For icing, beat the icing butter until pale and light. Gradually beat in icing sugar, then slowly add coconut cream. Mix in vanilla, lime zest and salt.

Step 6

Spread 4 tbsp icing over one cake and top with the second. Cover the top and sides with the remaining icing and scatter with toasted coconut chips.