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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
Reviews
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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The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

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The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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