Coconut cake recipe
 Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely. For this recipe you will need 2 x 20cm/8in sandwich cake tins. 250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar4 free-range eggs, lightly beaten1 tsp vanilla extract½ lime, zest only 250g/9oz plain flour3 tsp baking powderpinch salt 75g/2½oz desiccated coconut4 tbsp coconut cream 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ lime, zest only 250g/9oz plain flour 3 tsp baking powder pinch salt 75g/2½oz desiccated coconut 4 tbsp coconut cream 50g/1¾oz coconut chips200g/7oz unsalted butter, at room temperature500g/1lb 2oz icing sugar4 tbsp coconut cream2 tsp vanilla extract or 1 tsp vanilla bean paste½ lime, zest only salt 50g/1¾oz coconut chips 200g/7oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar 4 tbsp coconut cream 2 tsp vanilla extract or 1 tsp vanilla bean paste ½ lime, zest only salt Method Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time.Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined.Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean.Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool.To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined.Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean. Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool. Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined. Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve. Recipe tips Coconut cream varies enormously in thickness from brand to brand. Some have the consistency of softly whipped cream while others are more like rich coconut milk, but all are more intensely flavoured than coconut milk.