Fresh Lime and Coconut Cake
This is a new adaptation of the cake in Summer Collection. I have to say the coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering some from Country Products just to make this wonderful cake.
|2 small limes|
|50g desiccated coconut|
|115g self-raising flour|
|1 level teaspoon baking powder|
|115g golden caster sugar|
|115g spreadable butter|
|2 large eggs|
|1½ tablespoons dried coconut milk powder|
|For the filling and topping:|
|zest and juice of 1 small lime|
|150–175g fondant icing sugar, sifted|
|3 tablespoons dried coconut milk powder|
|1 extra lime (see recipe)|
|Need help with conversions?|
|Equipment: Two 18cm by 4cm sponge tins, lightly buttered and bases lined, plus two wire cooling trays|
This recipe is from Delia's Cakes
Begin by removing the zest of two limes either with a zester or a grater onto a piece of clingfilm, then wrap the zest in the clingfilm and leave on one side. You now need to measure the desiccated coconut into a small bowl and add the juice of both limes.
Give it a stir, and leave it to soak for at least an hour.
When you are ready to make the cake, pre-heat the oven to 170°C, gas mark 3.
Then sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then add the caster sugar, butter, eggs and coconut milk powder and whisk, with an electric hand whisk, for about 1 minute to combine them until you have a smooth creamy consistency. Then fold in the soaked coconut and the prepared lime zest.
Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back.
Lightly place the other cooling tray on top and just flip them over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
For the icing, take the zest from one lime (using a zester if possible), and squeeze out the juice. Put the juice and zest in a bowl, then add 150g of the sifted icing sugar a little at a time, with a wooden spoon. After that add the coconut milk powder.
Now zest the other lime, then pare off the pith (using your sharpest knife). Next take out the lime segments one at a time, slicing between the membranes. Do this over a saucer to catch the juice, allowing the segments to drop onto the saucer. If they are large, cut each one in half and add them and the juice to the icing and fold them in with a tablespoon.
The juiciness of limes can vary, so if it seems a little runny add some or all of the remaining 25g of sifted icing sugar. Then use half of the icing to sandwich the cakes together and spread the other half on top.
Finally sprinkle the surface with the lime zest.
Store the cake in a tin until needed.
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This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
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