Easter cake

Ingredients

50g unsweetened desiccated coconut

150ml boiling water

225g coconut oil (melted once measured, it’s easier!)

225g caster sugar

200g self-raising flour

25g ground almonds

½ tsp baking powder

Finely grated zest of three limes

4 large eggs

For the lime syrup

100g icing sugar

Juice of three limes

For the buttercream

25g unsalted butter, softened

250g icing sugar, sifted

Juice of one lime

food colouring of choice

Method

1. Place the desiccated coconut in a heatproof bowl and pour over the water. Leave for around an hour or so until the coconut has absorbed most of the water. Meanwhile grease and line a 20cm springform cake tin.

2. Preheat the oven to 180?/gas mark 4. Place the coconut oil, caster sugar, flour, almonds, baking powder, zest and eggs into the bowl of a food processor. Mix together until combined then add the soaked coconut, blitzing briefly to mix.

3. Pour into the prepared tin and bake for around 40 minutes, or until a skewer comes out clean when inserted into the cake.

4. To make the syrup, put the icing sugar and lime juice in a small pan and stir over a gentle heat until the sugar has completely dissolved.

5. As soon as the coconut cake is cooked, prick the surface all over with a skewer then drizzle the syrup over the hot cake. Leave the cake to cool in the tin before removing.

6. To make the buttercream beat the butter for a few minutes to soften. Add half the icing sugar and continue to beat in until evenly combined. Add the lemon juice, food colouring and the remaining icing sugar and beat again until light and fluffy.

7. To cover the cake, do a crumb coat first with a third of the buttercream. Chill for 30 minutes - 1 hour in the fridge to firm up. Then use a palette knife to smooth the rest of the buttercream over the cake.

8. Decorate with as many Mini Eggs as you please. Delicious!