Coconut and Lime Traybake

Coconut and lime are a great combo but so often coconut cake can be dry. To ensure we have a lovely moist slice of cake I am pre-soaking the desiccated coconut before baking.


For the cakes

Start by placing the coconut in a small bowl then add the zest and juice of the lime plus 3 tbsp lime cordial. Give a good stir and set aside.

In a roomy mixing bowl cream together the butter/margarine and caster sugar until light, pale and fluffy. Add the eggs one at a time whisking well between each addition.  Fold in then the self raising flour and finally add the coconut and yoghurt.  Transfer to the prepared tin and bake at 175 degrees c (fan) for 20-25 minutes until pale golden.  Take from the oven and leave in the tin to cool.

To make the decoration

Finely grate the zest from the lime (we will be using the segments in the frosting) then place in a small bowl and scatter over 1 tsp caster sugar. Stir well then leave in a warm place for about an hour.  The zests will dry and become crunchy and sweet – they will absorb some of the sugar.

Place the coconut in a dry frying pan and roast for a few minutes over medium heat. Caution, keep the coconut moving around in the pan as it can soon catch and burn.  As soon as it has turned pale golden turn out onto a piece of kitchen roll – don’t leave it in the hot pan.

To make the frosting:

After zesting the lime for the decoration crumb – segment the lime by cutting off the top and base of the lime then carefully removing the layer of pith. It is then easy to remove the fruit segments leaving behind the membrane that separates the little segments.  Break these segments into small pieces and place into a bowl with any lime juice, the lime cordial and 1 tbsp cold water.

Add the sifted icing sugar a few tbsp. at a time until you achieve a thick icing about the consistency of double whipped cream.

When the cake has cooled, remove from the tin and peel back the paper from the sides. Spread the icing over the top then decorate with the sugared lime zests and toasted coconut.   Cut into 12 even pieces.

This cake will keep well in a tin and is great when the weather is hot as the frosting is not heat sensitive.

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