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Food & Drink
COCONUT & LIME CAKE
Recipe by Richmonds Bakery, Cowes
Ingredients
Method
The Cake
14oz Stork margarine
14oz Caster sugar
14oz Self-raising flour
7 Eggs
4 tsp Baking powder
Zest of two limes
The Buttercream
8oz Butter
1lb Icing sugar
A splash of coconut milk
Desiccated coconut, to garnish
Lime zest, to garnish
1. Preheat oven to 160ºC and line
two 8-inch circle cake tins.
2. In a bowl, add all the
ingredients together and mix
on high for 3-5 minutes until
pale in colour.
3. Divide mix evenly between
both tins, and bake in the
oven for 35-40 minutes until a
skewer inserted in the middle
of the cake comes out clean.
4. Place cake on a cooling rack
and allow to cool.
5. Once the cake is cooled, slightly
soften the butter and add to a
bowl and mix on high for 3-5
minutes until pale and fluffy.
6. Add the icing sugar and a
splash of coconut milk and mix
until incorporated.
7. Add a splash of milk as desired
until it is the consistency of
whipped cream.
8. Sandwich the cake together
with the buttercream, and
spread the buttercream around
the sides and top of the cake.
9. Use the flat side of a knife
to gently press into the sides
of the cake to get the lines
running through it.
10. Garnish with desiccated
coconut and lime zest. Enjoy!
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