Lime and coconut triple layer cake
Serves: 14
Prep time: 30 mins, plus coolingTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Lime and coconut triple layer cake
Serves: 14
Prep time: 30 mins, plus coolingTotal time: 
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Nutritional information (per serving)
Calories
682Kcal
Fat
51gr
Saturates
32gr
Carbs
47gr
Sugars
32gr
Fibre
3gr
Protein
7gr
Salt
0.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 300g soft butter
- 300g caster sugar
- 6 medium eggs, beaten
- 275g self-raising flour
- 75g desiccated coconut
- grated zest of 3 limes and
- the juice of 1 (use the juice of the other 2 in the curd)
For the lime curd
- the juice of 2 limes
- 1 medium egg
- 50g caster sugar
- 25g butter, cut into small dice
For the syrup
- zest and juice of 1 lime
- 50g caster sugar
For the filling
- 600ml double cream
- 2 tbsp icing sugar
- grated zest of 1 lime
For the topping
- 100g coconut flakes
Step by step
Get ahead
The cakes and the lime curd can both be made a day or two in advance and assembled just before serving. Store the curd in the fridge for up to 3 days. The un-iced, unfilled cakes can be frozen for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base of 3 x 18cm round sponge tins with baking paper.
- Put the butter and caster sugar in the bowl of an electric mixer and beat until pale in colour and creamy, about 3 minutes. Gradually add the eggs, beating well after each addition. Add a spoonful of flour if the mixture starts to curdle.
- Fold in the remaining flour and coconut, the lime zest and juice of 1 lime.
- Divide the mixture evenly between the 3 tins and bake for 25 mins until golden brown and they feel just firm to the touch (if you only have 2 cake tins you can bake the third cake mix quantity later).
- While the cakes are baking, make the lime curd. Put the juice of 2 limes, egg, caster sugar and butter in a small heatproof bowl, and place over a pan of simmering water. Cook over a low heat, stirring frequently, until it is thickened and coats the back of a wooden spoon.
- To make the syrup, set aside the zest for decoration (wrap in clingfilm or it will dry out). Put the lime juice into a small pan and add the sugar. Heat until the sugar is dissolved, bring up to the boil, then remove from the heat and allow to cool.
- When the cakes have baked, remove from the oven. Allow them to cool for 5 minutes, then turn out and let them cool fully on a wire rack.
- When ready to assemble, whip the cream, icing sugar and zest until just beginning to hold its shape, then stir in the lime curd and continue to whisk until thickened.
- Place one cake on a serving plate, brush with about 1 tablespoon of the lime syrup, spread with a little of the lime curd cream, top with the next cake and repeat. Top with the final cake and spread the remaining cream over the top and sides of the cake. Coat the top and sides with the coconut flakes and sprinkle the top with the reserved lime zest.
