Coconut, lime, sponge, glitter. What’s not to love? Light and just-sweet-enough coconut sponge with tangy zesty lime icing with a sprinkling of lime zest and edible glitter dust (fairies optional).
4 oz butter (dairy free – use vegan margarine)
2 oz sugar
4 oz self raising flour
1 teaspoon baking powder
2 oz dessicated coconut
Edible glitter (buy here)
Preheat oven to 180C/160C fan/GM 4. Grease or line 2 Victoria sandwich tins (7 inch) or one 7 inch tin.
Blend softened butter and sugar until fluffy. Mix in eggs, one at a time. Sift in flour and baking powder and combine. Add in coconut and stir until incorporated.
Divide the mixture equally between the two tins and level out the surface of the mixture in the tins. Make a hollow in the centre of the mixture so the cakes bake with a flat surface.
Bake in the centre of the oven for 20-25 minutes or 2 tins or 40-45 minutes in 1 tin. Turn out onto a wire rack after a few minutes and leave to become cold.
While the cakes are cooling, make the icing.
Zest the limes. Reserve to one side. Juice the limes, add the pulp and slowly beat in sifted icing sugar until it becomes thick but not as thick as buttercream. If you baked one cake, cut it in half horizontally and brush off any loose crumbs.
Coat the top of one cake with icing letting some drip over the sides. Put the second cake on a cake plate. Use the remaining icing to sandwich the cakes together and carefully place the top iced cake in place.
Scatter the lime zest over the top of the cake and sprinkle on a layer of glitter dust. Serve to grins of delight.