I made this for Boyfriend’s birthday. Once presented with it, after many hours in various pubs, he promptly and unceremoniously delivered it to the floor. I called him the worst word.
Here’s how you make the delicious fella:
- 200g Caster Sugar
- 200g Unsalted Butter, softened of course
- 200g Self-Raising Flour
- 4 Eggs. Yup, it’s a bigun
- 100g Creamed Coconut
- Juice and Zest of 1 Lime. Maybe a little extra juice if you like it limey. I do.
- 110g Unsalted, softened butter (though who has scales that accurate? Just have a bash at it.)
- 250g Icing Sugar, you’d be wise to sift
- 150g White Chocolate. Try not to eat it.
Get the oven going to 190C/Fan 170C/Gas mark 5. If your oven is also nicknamed “The Inferno”, you may want to go a little lower. Do the boring stuff like greasing and lining your tins. I used two 8in sandwich tins. I’d love to be one of those people who also line the sides, but so far, I haven’t bothered.
I am lucky enough to have a food processor. I’m sure this cake can be made with a wooden spoon or your bare hands if you fancy, it’ll just take a hell of a lot longer. An electric mixer is of course your best bet unless you’ve got one of those KitchenAid things, in which case I would like to pretend that this blog gets so much attention, you should send me one for freebies.
Now, chop the butter into cubes and throw it in the processor with the sugar.
Now mix the life out of it. You’ll have to scrape it off the sides every now and then. When it’s ready, it’ll look pale and be quite runny. Why recipes say “fluffy” I will never know.
Now beat the eggs, set the food processor going and drop them in a bit at a time. If you’re worried about it curdling, put a tablespoon of flour in with the last one. It’ll fatten up like and look smooth, like this:
Tescos sell sachets of Patak’s creamed coconut, other shops sell it in 200g blocks. Whichever you’ve got, grate 100g into the mix, add the lime juice and zest, and mix until incorporated. Put the mix into a large bowl.
Sift the flour, fold it in and divide the mix between the two tins. Whack ’em in the oven and do the washing up. After about 20 minutes, they should be golden, and spring back when pressed. When they’re cool enough not to burn your little fingers, turn them onto a wire wrack.
Make the Buttercream.
Melt the white chocolate in a bowl over a pan of hot water, then let it cool right down so it wont melt the butter later.
Mix the butter and icing sugar bit by bit in the food processor until smooth. It’ll be thick, so take your time. Add the cooled chocolate and mix until smoothy smooth. Spread the buttercream between the sponge layers, over the top and down the sides. Decorate as you wish.
This cake was fortunate enough to survive a rough trip to the carpet, but yours might not. Keep it in a tin. Enjoy!