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Lime and Coconut Sponge Cake

Updated: May 3, 2021

This is a gorgeous and delicate sponge which would go perfectly with a nice cup of tea.



Preparation: 1 hour

Baking time: 30 minutes

Makes: Two eight inch round tins


Ingredients


For the Cake

  • 250g of Caster Sugar

  • 250g of Butter plus extra for greasing your tins (TOP TIP: if you use spreadable butter for the cake it will make it even lighter and fluffier)

  • 5 Eggs

  • 250g of Gluten Free Self-Raising Flour

  • Zest of three Limes

  • 50g of Desiccated Coconut

  • 4 tablespoons of Milk

  • 2 teaspoons of Vanilla Essence

For the Drizzle

  • The juice of two Limes

  • 50g of Icing Sugar to sweeten

For the Butter Icing

  • 150g of Butter room temperature (TOP TIP: using hard butter will help your butter icing stay firm)

  • 450g of Icing Sugar

  • 4 tablespoons of Milk

  • 2 teaspoons of Vanilla Essence

  • 50g of Coconut plus extra for decoration

For the Lime Curd

  • 80g of Caster Sugar

  • 12g of Butter

  • 1 Egg

  • Juice of 1 Lime

  • Zest of 1 Lime

 

EXTRA NOTE :) If you would like to make this cake using regular flour to join in on the fun all you need to do is replace the gluten free flour for normal self-raising flour and remove one egg. If you would like to make this recipe Dairy Free all you need to do is replace the butter and milk for a dairy free alternative.

 

Utensils you will need

  • Mixing bowl

  • Spatula

  • Set of scales

  • Two eight inch cake tins

  • Greaseproof paper

  • Cooling rack

  • Piping bag (If you don't have any piping bags I have a top tip for using a freezer bag instead)

  • Zester or grater

  • Small saucepan

  • Chopping board

  • Knife

  • Sieve

  • Bread knife

 

Method



First of all set your oven to 190 degrees or a fan oven to 160 degrees.

Use the cake tins as a stencil to draw two circles onto greaseproof paper then cut them out, butter the cake tins and add the paper to the bottom of the cake tins to prevent the cakes from sticking.







Weigh out the butter and sugar into your mixing bowl and cream together until light and fluffy.







Whisk the eggs and gradually add them and the flour into the mixture a little at a time and mix until fully combined. This is the best way to do this as because of the high egg content in this cake, adding them gradually with the flour prevents your batter from separating.







Add the milk, lime zest, coconut and vanilla and mix until fully combined.









Evenly split the mixture into the two cake tins. Make a dip in the middle of the cake batter in each tin, this stops the cakes from rising too much in the middle.







Bake for 30 minutes until golden brown and springy to touch.








While the cakes are still warm, make the lime drizzle by whisking the icing sugar into the lime juice until it looks like this and is sweet to taste. Prick holes into the warm cakes and spoon the drizzle over the top making sure to get it as spread out as possible.







Leave to cool in the tins for around ten minutes and then using a knife, gently cut around the edge of the tin to unstick the cake from the sides, then flip onto a cooling rack to cool completely.



 


While the cakes are cooling it's time to make the lime curd. First start by zesting the lime, try not to get too much of the white pith as this will cause your curd to be bitter.








In a small saucepan add the sugar, egg, butter and lime juice. Place on a low heat and whisk continuously.








Whisk the mixture for around 5 minutes until it is thick and you can run a spoon through it to look like this.








Take off the heat and strain your curd through a sieve. Add the zest and leave to cool.




 

Now it's time to make up the buttercream. This is most easily done with a standing or handheld mixer but if you don't have either of these some elbow grease and a wooden spoon will do just fine.

Whip up the butter until it is smooth with no big lumps and then mix in the icing sugar gradually. Add the milk, vanilla essence and coconut then mix until fully combined.





Once your cakes are cool it is time to assemble! If your cake has formed a slight dome in the middle it is a good idea to create a flat surface by shaving off some of the cake with a bread knife, this stops your cake from toppling over or becoming lopsided.






Now we're going to add our filling, the easiest way I find to do this is to place the buttercream in a piping bag and pipe a circle border around the cake. Then you can fill in your circle with a light layer of lime curd.

TOP TIPS: If you don't have a piping bag you can cut off the corner of a plastic freezer bag and it will do exactly the same job





After your curd has been spread evenly bring out your piping bag again and pipe your buttercream in a round spiral to completely cover the curd (you can smooth over some gaps with a pallet or butter knife if needed)







Carefully place your second cake on top and decorate with the rest of your buttercream in whatever way you see fit. Get Creative! and don't hesitate to share your creations with me on your Instagram stories by tagging @Whip_bakesbyamy. Here is my finished cake if you need some inspiration for your own.





I hope you enjoyed my very first recipe as much as I did!


Happy Baking!

Love Amy x







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