Recipe

Ingredients

300g caster sugar

300g butter or baking spread

50g coconut milk concentrate

300g self-raising flour

1.5tsp baking powder

50g dessicated coconut

6 medium eggs

Juice and zest of one lime

3-4tbs lime curd

100g white chocolate chips

For the glaze and topping:

Juice and zest of one lime

50g coconut milk concentrate

Up to 300g icing sugar

3-4tbs toasted dessicated coconut

Method

1. Preheat the oven to 160ºC.

2. Cream the butter (or baking spread) and sugar together in a food mixer or by hand until creamy and well-combined.

3. Mix in the coconut milk concentrate.

4. In a separate bowl, mix together the flour, baking powder and dessicated coconut.

5. Add two eggs and a third of the flour mixture to the butter and sugar then mix to combine. Repeat until all eggs and flour have been used.

6. Add in the zest and juice of the lime, then beat the mixture for 10 to 15 seconds to ensure all ingredients are well mixed.

7. Pour half of the mixture into a pre-greased and floured tin then spoon over the lime curd and add the white chocolate chips. Top with the remaining mix and bang the tin on a hard surface several times to level.

8. Bake in the centre of the oven for 45 to 60 mins, or until cooked. To test, insert a skewer into the centre of the cake, if it comes out clean then the cake is cooked.

9. Let the cake stand for 10 minutes then turn out of the tin onto a cooling rack. Leave to cool completely.

Method for glaze and topping:

1. Mix the lime juice, zest and coconut milk concentrate together until combined then add enough icing sugar until you have a thick but pourable glaze. The amount of icing sugar needed will vary widely depending on how juicy your lime is, the amount quoted is just a guide.

2. Pour the glaze over the cooled cake, then top with the toasted coconut. You can also add some white chocolate chips if you like too!