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Coconut-Lime Cake with Mango and Passion Fruit Jam

Prep

1hr

Bake

35-40 mins

Serves

12

Difficulty

Medium

About

Luscious and very moreish, this is a treat of a cake with its wonderful tropical flavours.

made using

Golden Caster

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Instructions
Ingredients
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Step 1

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.

Step 2

Make the icing a few hours ahead and keep covered with cling film placed directly on the surface.

Step 3

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.

Step 4

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.

Step 5

Preheat the oven to 180°C/Fan160°, 350°F, Gas 4.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

Serving

1

For the cake

Large lime

1
Coconut milk

Coconut milk

165 ml
Flaked coconut

Desiccated coconut

50 g
Butter

Butter

Unsalted

250 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

295 g
Eggs

Large eggs

At room temperature, beaten

3
Flour

Plain flour

275 g
Baking-powder

Baking powder

2 tsp

For the filling and decoration

Tate & Lyle Pure Cane Fondant Icing Sugar

200 g
Lime juice

Lime juice

5 tsp
Cream

Double cream

Lightly whipped

175 ml

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!

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