This cake has a wonderful tropical fragrance and a dense moist texture that is enhanced by using a mixture of thread and desiccated coconut. Finished with a buttery lime icing and decorated with toasted fresh coconut or lime.

Ingredients

• 150 grams softened butter
• ½ cup caster sugar
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• pinch salt
• ½ tsp baking soda
• 250 gram tub sour cream
• ¼ cup lime juice
• ½ cup thread coconut
• ½ cup desiccated coconut
• 1½ tsp grated lime zest
• ¼ cup milk

Icing

• 50 grams butter
• 1½ cups icing sugar
• 2 tblsp lime juice
• toasted coconut flakes and grated lime zest to decorate, optional

Method

1. Put the butter, sugar and eggs into a food processor and process for 2 minutes until light.
2. Pulse into the mixture the flour, baking powder, salt and baking soda, sour cream, lime juice, thread and desiccated coconut, zest and milk. Just pulse - do not process. Spoon the cake mixture into a greased and base lined 20cm round cake tin.
3. Bake at 180°C for about 1 hour or until a skewer inserted comes out clean. Cool in the tin for 5 minutes before turning out onto a cake rack to cool.

Icing

1. Cream butter until pale and fluffy. Sift the icing sugar and beat into the creamed butter with the lime juice. Spread over the top of the cake. Decorate with toasted coconut flakes and grated lime zest if wished.