Ingredients

Serves 4-6

200gr unsalted butter
200gr golden caster sugar (use demarara sugar if you can’t find the caster sugar)
200gr self raising flour
4 eggs, lightly beaten
2 tbsp milk
200gr block coconut cream (use half for the cake, remainder for the icing)

Icing:
Juice and zest of 2 limes
100gr unsalted butter
150gr icing sugar
Remaining creamed coconut
100gr desiccated or flaked coconut, toasted

Method

Preheat oven to 190°C.  Grease and line a lamington tin. Grate the creamed coconut and set half aside.

Place all cake ingredients into a large bowl (soften the butter slightly) and beat together until smooth. Pour into the cake tin and cook for 20-25 minutes. Leave to cool in tin.

In a small bowl, mix the creamed coconut and lime juice and zest.  Microwave until coconut melts. Cool. Beat the butter until light and fluffy. Add the icing sugar gradually and continue to beat. Add the cooled coconut mixture slowly and continue to beat until light and fluffy.

Remove cake from tin when cold, slice in half and sandwich together with half of the icing.  Use the remaining icing to cover the top (and sides if desired).  Sprinkle with toasted coconut.

Serve immediately or keep in the fridge until required.