Prep
1hrBake
35-40 minsServes
12Difficulty
Medium About
Luscious and very moreish, this is a treat of a cake with its wonderful tropical flavours.
Make-ahead: You can prepare the lime zest, wrap in cling film and chill, and make cake the day before stored in a lidded container.
Make the icing a few hours ahead and keep covered with cling film placed directly on the surface.
Using a zester remove long fine strips of zest from the lime, place in a small pan of boiling water and blanch for 1 minute. Drain in a small sieve under running cold water and pat dry with kitchen paper. Wrap in cling film and set aside for the decoration.
Heat the coconut milk in a small pan until it just comes to the boil. Remove, add the desiccated coconut, squeeze the lime and also add. Leave to soak and allow the coconut to soften for 1 hour.
Preheat the oven to 180°C/Fan160°, 350°F, Gas 4.
In a mixer beat the butter and Tate & Lyle Golden Caster Sugar for about 5 minutes until light and fluffy. Add the eggs little by little, scraping down the sides once or twice, for about 5 minutes, until smooth and creamy.
Sift the flour and baking powder together, then fold one-third into the creamed mixture along with one-third of the coconut milk mixture. Repeat until both are used up and you have a smooth mixture. Divide between the cake tins where the mixture will come halfway up the sides. Level the tops with a palette knife.
Bake the cakes on the middle shelf of the oven for about 35-40 minutes until risen, golden and when a fine skewer poked into the centres comes out clean. Leave to cool in their tins for 15 minutes, then turn out onto a wire rack to completely cool. Remove the parchment.
Meanwhile, put the remaining 15ml (½floz) of coconut milk in a mixing bowl, sift over the Tate & Lyle Fondant Icing Sugar, stir well, then mix in the lime juice to make a pouring consistency.
Put one of the cakes on a serving dish, spread with the whipped cream, spoon on the mango-passion fruit jam, then place the second cake on top.
Drizzle the icing over the cake allowing it to trickle down the sides. Scatter with the reserved lime zest, then leave the icing to firm up for about 30 minutes and serve.
Ingredients – 8 items
1
For the cake
Large lime
Coconut milk
Desiccated coconut
Butter
Unsalted
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
At room temperature, beaten
Plain flour
Baking powder
For the filling and decoration
Tate & Lyle Pure Cane Fondant Icing Sugar
Lime juice
Double cream
Lightly whipped
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
Ever thought pancakes could be tacos? 🌮🍓
Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
There`s nothing quite like homemade blackberry jam. ✨
Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
Make the perfect Easy Eton Mess with Tate & Lyle Pure Cane Caster Sugar for beautifully sweet meringue, fresh berries and fluffy cream.
Find the full recipe on our website – link in bio.
Treat yourself to something a little different 🍩✨
These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
Looking for a fun summer activity? 🍪☀️
Get baking with homemade cookies – simple, delicious and perfect for making memories together.
What’s your favourite cookie flavour?
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