Lime, Coconut & White Chocolate Cake
1 hour 
12 
This Lime, Coconut and White Chocolate cake is light, fluffy and packed with beautiful aromas and flavours, making it a fabulous treat for any occasion. The lime and coconut sponges are layered with tangy fresh raspberry jam and velvety white chocolate coconut buttercream. This is simply a dream come true! The perfectly balanced sweetness contributed by the Food Thoughts Luxury White Chocolate Chips used here for the buttercream, creates a delicious flavour contrast when paired with the light sourness of the lime and the fresh raspberry jam. Trust us, it is worth the effort!
The Lime, Coconut and White Chocolate cake recipe was created for us by Ugne Bubnaityte of ‘Great British Bake Off’. She’s a professional baker dedicated to healthy living and guilt free recipes. And this cake is a perfect example of how unexpected flavours and ingredient combinations can come together to create something magical.
Note: If you don’t have any fresh raspberries to hand, then you can use frozen berries of your choice. Ugne reassured us that they will add their tanginess to the cake’s taste, equally well .
You will need
- For the cake:
- 350g coconut cream (canned)
- 3 large free range eggs
- 1tsp vanilla extract
- Juice and zest of 1 lime
- 350g white spelt flour
- 80g ground almonds
- 0.5tsp bicarbonate soda
- 2tsp baking powder
- 50g desiccated coconut
- For the mixer:
- 250g vegetable shortening (room temperature)
- 50g soft extra virgin coconut oil
- 250g golden castor sugar
- 150g Food Thoughts Luxury White Chocolate Chips (melted and cooled)
- Coconut chips for decoration
- For the raspberry jam:
- 150g raspberries (fresh of frozen)
- Juice and zest of half lemon
- 100g castor sugar
- 1tbsp chia seeds (optional)
- For the buttercream:
- 350g unsalted soft butter
- Cream scraped from can of coconut milk
- 350g sifted icing sugar
- 150g melted and cooled Food Thoughts Luxury White Chocolate Chips
- Zest of 2 limes
Method
To prepare the SPONGE CAKES, preheat the oven to 170°C and line 3 x 18cm cake tins with parchment paper. If you don’t have 3 tins, you can use two and cut the sponges in half to make a 4 layer cake.
In a medium bowl mix all your dry ingredients. In a separate bowl mix all your wet ones.
In the large bowl or stand mixer place your shortening and coconut oil together with sugar and beat well for at least 5 minutes until airy. Gradually add your wet and dry ingredients alternating both. Mix until all incorporated.
Divide between the prepared pans and bake in the oven for 25-30 minutes or until a skewer inserted in the centre comes out clean. Once done, leave to cool in the tins for 10 minutes, then remove to a wire rack, peel the parchment paper off and leave to cool completely.
Time to get JAMMING! Place all ingredients into a small pan and bring to the boil on a low heat. Mash the berries with a fork and simmer for 5 or more minutes on low heat until thickened. Leave to cool completely before filling the cake.
To make the BUTTERCREAM: Place the softened butter and powdered sugar in a clean stand mixer bowl with whisk attachment. Beat well for a few minutes until fluffy. Add the coconut cream scraped from the can of coconut milk and start beating on a low speed. Whilst your mixer is on the go, pour in the melted and cooled chocolate. Now add the zest, increase the speed and beat the cream for a couple minutes until fluffy.
To ASSEMBLE THE CAKE, pipe the outer circle of buttercream on the first sponge, fill with jam and pipe some more butter cream on top. Spread evenly and place a second sponge on top. Follow the filling procedure.
Cover the cake with a thin layer of buttercream to catch all the crumbs and place in the fridge to harden.
After 15-20 minutes finish coating your cake with remaining butter cream and press coconut chips around and top of the cake.
Shave some white cacao chocolate chips on top of the cake for extra sweetness.
