This is a cake that will immediately transport you to the tropical paradise of your fantasies.
I know that is a tall order. But some of us (un)lucky enough to be back at work after the Christmas holidays are already dreaming of their upcoming tropical holiday plans.
*cough FIJI cough*.
Mama Sweet put this cake in her “Top 10 cakes of all time” but confessed that without a second piece, or three, she might not be able to adequately judge whether it would hold the number 1 or 2 spot. And Mama Sweet knows her cakes!
Sandwiched between the cake layers and coconut cream icing is a layer of Maxwells Treats Kiwifruit & Lime Jam purchased on a recent visit to The Treat Factory in Berry, NSW. They have a fantastic range of jams, mustards, spreads, oils and any thing you could possibly desire. You can buy online or use this cake as an excuse to take a little road trip.
I realise that kiwi fruit is not native to the Caribbean, but the Kiwifruit & Lime Jam gives a perfect zingy hit to balance the smooth coconut flavour. You could substitute this jam for a pineapple relish, mango butter or lime marmalade.
A rich coconut cream icing is added to the layer of jam, then flip over the other sponge layer so that the base is facing up towards you, and sandwich on top.
Add a generous spread of coconut cream icing on top, then sprinkle toasted shredded coconut over the top for a delicate garnish.
- 175g unsalted butter, softened
- 175g caster sugar
- 3 eggs
- 175g self raising flour
- 1½ teaspoons baking powder
- ½ teaspoon nutmeg
- Zest of 1 lime
- 55g desiccated coconut
- 2 tablespoons coconut cream
- 280g sifted icing sugar
- 115g unsalted butter, softened
- 3 tablespoons coconut cream
- Juice from ½ lime
- 5 tablespoons tropical jam/butter of your choice
- ¼ cup shredded coconut, lightly toasted until golden
- Preheat oven to 170 degrees celsius fan forced. Grease two 18cm sandwich tins and line bases with baking paper.
- Cream butter and sugar until it changes to a pale white colour. Add eggs and mix until combined.
- Sift flour, baking powder and nutmeg into bowl and beat until smooth.
- Stir in lime zest, desiccated coconut and coconut cream.
- Divide mixture between two pans and smooth with back of spoon until even and level.
- Bake for 20-25 minutes, or until golden and firm to touch. Leave to cool in tins for five minutes and then turn out onto cooling rack to cool completely before icing.
- Cream butter and add icing sugar, then add coconut cream and lime juice gradually, beating until combined and smooth.
- Spread the jam on top of one cake, then spread ⅓ of icing over the top of the jam.
- Flip other cake so that the bottom is facing up, and then place on top of cake with icing and jam.
- Add remaining icing to the top of sandwiched cake, then sprinkle toasted shredded cake on top to decorate.
This post is part of the #citruslove blog hop