I am so grateful to Despina Tanner who originally offered me her recipe for her famous Plum Buttercake many moons ago!  Since then I have adapted it and used it countless times to suit my own tastes and outcomes (see here).

This is another version of the basic cake, but this time incorporating coconut and lime, two perfect flavour partners!

In terms of the butter and the eggs, just remove them from the fridge at least 30 minutes before using to take the chill off them.

I also follow this simple routine of removing any type of sticky batter from my ™ bowl … so easy to do and you’ll get all of it out … which I know is something people can struggle with.  But you will need a flexible spatula to do the job properly, as the Thermomix one – which is great for stiff doughs – just isn’t able to scrape the bowl cleanly.

So, when you have finished mixing your batter, first of all:

1. Remove the lid, upturn it and put it beside the Thermomix
2. Remove the butterfly scraping the excess mix off it directly into the ™ bowl
3. Place the butterfly on the upturned lid (don’t put it in the sink as you haven’t finished with it yet)
4. Using a flexible spatula remove as much of the batter as you can from the ™ bowl into the cake tin
5. Return the butterfly to the ™ bowl and spin it 2 seconds / speed 5 (I know the butterfly should not go over speed 4 but all we are doing is removing batter from it, so it is safe to do this)
6. Remove the butterfly again (now you can put it into the sink) and with your flexible spatula scrape out the last of batter which will have spun off the butterfly onto the sides of the bowl
7. If there is any batter left to get out, return the ™ bowl to the carousel and Turbo x 1 to spin that batter onto the sides of the bowl making it easy to scrape out

Another little tip to keep the inside of your lid relatively clean when mixing (saving you time scraping, and helping with the final clean later) is to raise the speed of your dial slowly when mixing flour or batter so that you don’t create a “puff” effect inside the bowl, making flour or batter “fluff up” and stick to the inside of the lid.  Try it the next time you are making a batter and see if it helps you.

This cake is really lovely served simply dusted with icing sugar, but if you wish to make it a little more special then the Lime Glaze will certainly do that.

The cake keeps well in an airtight container for quite a few days … whether it is glazed or not.

Coconut and Lime Buttercake with Lime Glaze

 

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Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

In terms of the butter and the eggs, just remove them from the fridge at least 30 minutes before using to take the chill off them.

This cake is really lovely served simply dusted with icing sugar, but if you wish to make it a little more special then the Lime Glaze will certainly do that.

The cake keeps well in an airtight container for quite a few days ... whether it is glazed or not.

Author: Gina @ The Passionate Pantry

Serves: 1 large cake

Ingredients

CAKE

• 250g butter, cut into cubes (remove 30 minutes before using)
• zest of 2 limes (save juice for glaze)
  
  
• 4 x 60g eggs, room temperature
• 100g full fat yoghurt
• 250g coconut milk (I used a 270g Ayam tin of coconut milk)
  
  
• 400g golden caster sugar
• 320g self raising flour
• 100g desiccated coconut
  
  

LIME GLAZE – OPTIONAL

• 250g icing sugar
• 2 tbls + 2 tsp lime juice (or more if you wish a thinner glaze)
• Shredded or dessicated coconut for dusting

Instructions

METHOD FOR CAKE

1. Preheat oven to 170 degrees fan forced
2. Grease and line a jumbo loaf tin (base measurement 27cm x 10cm), or a 24cm (base measurement) round cake tin
3. Place butter and lime zest into TM bowl and blend 40 seconds / 50 / speed 4 to loosen up
4. Insert butterfly
5. Add eggs, yoghurt and coconut milk and blend 10 seconds / speed 3, scrape around bowl
6. Add sugar, flour and coconut and blend 10 seconds / speed 3, scrape around bowl, and then blend a further 1 minute / speed 3
7. Pour batter into tin, smooth over top and bake for 1 hour and 10 minutes or until a skewer inserted into centre comes out clean (it take exactly 1 hour and 10 minutes in my oven)
8. Allow cake to rest for 15 minutes before removing to a rack to cool completely
   
   

METHOD FOR LIME GLAZE - OPTIONAL

1. Place loaf or cake onto a cooling rack above a baking tray lined with greaseproof paper
2. Place icing sugar in a small bowl
3. Add 2 tablespoons of lime juice to start with and stir through … then add the extra 2 teaspoons and keep blending until you get a looser mixture
4. At this point decide if you wish to have a runnier glaze, or if you are happy with the mix as it is (pic shows the glaze using 2-1/2 tablespoons of juice) … if you wish your glaze to be thinner add just a few drops of juice at a time until you have the consistency you want
5. Drizzle cake with the glaze allowing the drips to fall down the sides through the cooling rack and onto the baking tray
6. Sprinkle coconut flakes or shredded coconut down the middle of the cake if it is a loaf, or all over a round cake while the glaze is still wet
7. Allow to set before lifting onto a cake plate to serve

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