Coconut Lime Gateau Recipe

A two layered round cake recipe with tangy lime and sweet coconut.


2 cups plain flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup butter, room temp
1 cup caster sugar
grated rind of 2 limes
4 eggs
4 tbsp fresh lime juice
1 cup desiccated coconut
3 cups granulated sugar
6 tbsp water
pinch of cream of tartar
2 egg white, whisked stiffly

1 lime, cut into sliver thin slices
3 cups shredded coconut


Preheat oven to 350F.

Grease and line two 9 inch round baking tins.

Sift together flour, baking powder and salt.

Cream butter until soft. Add sugar, lime rind and beat until pale and fluffy.

Beat in eggs, one at a time.

Gradually fold in dry ingredients to we, alternating with the lime juice, and coconut.

Divide mixture between cake pans and bake for 30 minutes until golden.

Cook in tins on a wire rack and then after 10 minutes, flip over and peel off parchment liner.

For the frosting:

Heat sugar, water, cream of tartar until dissolved.

Boil to reach 250F on a sugar thermometer.

Remove from heat and let cool for 1 minute, then whisk in egg until thick.

Frost the first layer of cake, and then sandwich the second layer on top, followed by frosting on entire cake. Reserve about 1 cup of frosting for garnish.

Add remaining frosting to a piping bag and using a wide tip, pipe ping pong ball sized circles around the perimeter of the cake.

Sprinkle entire cake with shredded coconut.

Garnish with lime slices.

Refridgerate for 2 hours before serving.