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Coconut & lime cake
Coconut & lime cake
For the cake
- Eggs: 4 beaten.
- Caster Sugar: 200 grams or 7 Oz.
- Butter: 200 grams or 7 oz. Softened.
- Self raising flour: 200 grams or 7 oz.
- Milk: 2 Tbsp
- Baking Powder: 1 Tsp.
- Creamed coconut: 200 gram or 7 Oz. block.
FOR THE FROSTING
- Lime juice: Juice of 2 limes.
- Butter: 100 grams or 3.5 Oz
- Icing Sugar: 140 grams or 5 Oz sifted.
- Toasted and desiccated coconut: 100 grams or 3.5 Oz.
- Pre heat the oven to 190 C.
- Take two 20 cm sandwich tins and butter them.
- Now take non stick baking paper and line the tins.
- Now in a bowl, grate the coconut and keep aside.
- Now out of the grated coconut, put half in a separate bowl and add rest of ingredients and beat them well till a smooth batter is formed.
- Now divide the mixture in to the tins and flatten the top by a spatula.
- Now put the tins in the oven and bake for 20 minutes or till the cake is golden and if pressed it bounce back.
- Shift to cooling rack and let it cool completely.
- Now in the bowl with remaining grated coconut add lime juice and mix well.
- Microwave on high till coconut melts,, should take ½ minute.
- Now in a bowl beat butter with the icing sugar till a smooth and creamy paste is formed.
- Now mix the coconut mix in it and beat it till it becomes marshmallow consistency.
- Now fill the cooled sponges with 1/3 of the frosting.
- Cover the sides and top with the toasted coconut.
- Keep in air tight container.
- Shelf life of this cake is not much so finish within couple of days.
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