Coconut and lime was always in the list of cakes I offered to bake for King John’s House tea room, and they have started to take me up on it.
The sponge – 3 layers of it – is a variation on the one used for my lemon bundt cake. It’s both light and moist and carries a lot of flavour.
The frosting has a white chocolate base, with coconut cream and dessicated coconut, and a dash of lime extract.
I’m making it again tonight 🙂