Coconut and lime is a combination I can be funny about, particularly if the lime is too dominant. I like the lime in the background to lift the coconut, not as a strong acidic flavour. To achieve this I used the zest in the sponge, and the juice in the icing. If you’re a little more hardcore where lime is concerned, add the juice of an additional lime to the cake mix.
Using condensed milk in the cake produces a dense, moist crumb reminiscent of a yoghurt-based sponge. Condensed milk is very sweet so the recipe does not use any other sugar in the sponge – it really doesn’t need it!
Next time I make this I might ‘up’ the tropical element and add some Malibu to the batter; it could also be used instead of the lime juice in the icing, although that little kick of zing in the glace icing was one of my favourite elements. My only regret is that I didn’t have a little cocktail umbrella to decorate the cake with!
250g condensed milk
80g desiccated coconut
Optional: 1 teaspoon coconut extract
Grated zest of 2 limes – if you want a stronger hit of lime in the cake use the juice of one lime too
175g self raising flour
1 teaspoon baking powder
Juice of 1 lime
2 tablespoons desiccated coconut