Ingredients

• 6oz self-raising flour, sifted
• 6oz caster sugar
• 1 heaped tsp baking powder
• 6oz butter, softened
• 2oz desiccated coconut, steeped in juice and zest of one lime
• 2 tbsp powdered coconut milk
• 3 eggs, large
• 8oz icing sugar, sifted
•   lime, segments removed, juice reserved for icing; zest for decoration

Method

1. Steep the desiccated coconut in the juice and zest of one lime.
2. Mix all ingredients together (flour, caster sugar, baking powder, softened butter, steeped coconut, powdered coconut milk, and eggs) with an electric hand mixer or food mixer.
3. Put into 2 x 8" cake tins lined with greaseproof paper or parchment, at least 1½" depth (or use silicon tins). Bake at Gas Mark 3 for 20-25 minutes.
4. For the icing: remove segments from limes and add juice to 8oz sifted icing sugar. Mix by hand until spreadable — this takes a long time. Add more juice or water if necessary.
5. Put half the icing between the two cakes and the other half on top. Decorate the top with grated lime zest.

Notes