Lime & Coconut Sponge cake

Name: Lime & Coconut Sponge cake
Cook time: 20 min
Total time: 20 min
Yield: 8-10
Ingredients: 200g caster sugar; 200g softened butter; 4 eggs beaten; 200g self raising flour; Juice of 2 limes; 100g softened butter; 140g icing sugar (sifted)*; Drop of vanilla extract*; Zest of 1 lime (optional); 2 jars of Lime & Coconut curd; Flaked coconut to decorate

Ben Smith

Servings

8-10

Cook Time

20 minutes

Light, Fluffy, sponge with our irresistible Lime & Coconut Curd for the perfect balance of zesty citrus and tropical sweetness. A slice of sunshine that's perfect for afternoon tea or any special occasion.

Ingredients

200g caster sugar
200g softened butter
4 eggs beaten
200g self raising flour
Juice of 2 limes

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100g softened butter
140g icing sugar (sifted)*
Drop of vanilla extract*
Zest of 1 lime (optional)
2 jars of Lime & Coconut curd
Flaked coconut to decorate

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Directions

Heat oven to 190C/fan 170/gas 5.
Butter two 20cm sandwich tins and line with non-stick baking paper.
Using a large mixing bowl, beat caster sugar, softened butter, 4 beaten eggs, self raising flour, 1tbsp of baking powder and 2 tbsp of milk together until a smooth, soft batter. (optional, add lime juice)
Then divide mixture between tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto cooling rack and leave to cool

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Beat the softened butter until smooth and creamy, then proceed to gradually beat in sifted icing sugar and a drop of vanilla extract (optional) then add the zest of 1 lime.
Spread the buttercream over the bottom of one of the sponges. Top it with the Lime & Coconut curd and put together.
Sprinkle top with icing sugar OR coat the top in buttercream and decorate with flaked coconut.