Gateaux Recipes - Coconut Lime Gateau

Ingredients

• 225g plain flour

• 12.5ml baking powder

• 1.5ml salt

• 225g butter, at room temperature

• 225g caster sugar

• grated rind of 2 limes

• 4 eggs

• 60ml fresh lime juice

• 75g desiccated coconut

For the frosting

• 450g granulated sugar

• 60ml water

• pinch of cream of tartar

• 1 egg white, whisked stiffly

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Method:

1. Preheat the oven to 180.C/350"F/Gas 4. Grease and base­line two 23cm/9in sandwich tins. Sift together the flour, baking powder and salt.

2. Beat the butter until soft. Add the sugar and lime rind and beat until pale and fluffy. Beat in the eggs, one at a time.

3. Gradually fold in the dry ingredients, alternating with the lime juice, then stir in two-thirds of the coconut.

4. Divide the mixture between the cake tins, even the tops and bake for 30-35 minutes. Cool in the tins on a wire rack for 10 minutes, then turn out and peel off the lining paper.

5. Bake the remaining coconut until golden brown, stirring occasionally. For the frosting, heat the sugar, water and cream of tartar until dissolved, stirring. Boil to reach 120.C/250"F on a sugar thermometer. Remove from the heat and, when the bubbles subside, whisk in the egg white until thick.

6. Sandwich and cover the cake with the frosting. Sprinkle over the toasted coconut. Leave to set.