Since World Baking Day is upon us and the sun didn’t make an appearance in the Scottish Highlands today (which explains the lack of natural light in my pictures today – boo!) I decided to don my pinny and do a bit of baking.
Last week Sugar and Crumbs very kindly sent me a package of baking goodies to review. This delighted me because I love trying out new products!
Coconut is one of my favourite flavours, so I decided to try the coconut and lime icing sugar first. As soon as I opened the packet a gorgeous aroma awakened my senses – the smell was heavenly! The first thing that struck me about this icing sugar was how finely textured it is – not a clump in sight!
I was delighted how well this cake turned out using the flavoured icing sugar. I will definitely be ordering some more flavours soon. They have a lovely selection on their website – I like the sound of the chilli chocolate cocoa powder!
I could have actually done with two packets of the icing sugar for this recipe – while making the cake I quickly realised that the 125g pack wasn’t going to be quite enough to generously ice my cake. I just added a further 75g normal icing sugar which made just the right amount of buttercream, no more no less! To amp the flavours up, I added the zest of half a lime and a little squeeze of lime juice to the icing. But it’s not really essential because the icing sugar provides enough zesty coconutty flavour on its own.
Come back later in the week to see what else I made with my other Sugar & Crumbs goodies!
Coconut and Lime sponge cake
You will need two fairly deep 20cm cake tins, buttered and lined with parchment.
250g soft butter
250g caster sugar
Zest of two limes
4 eggs, beaten
250g self raising flour
175ml coconut milk
50g dessicated coconut
1 tsp coconut extract
Measure out your coconut milk in a jug and stir in the dessicated coconut and coconut extract. Set aside.
Cream the butter and sugar together until very light and fluffy. Add the lime zest then slowly add the eggs, mixing well after each addition. Fold in half of the flour and cornflour, then half of the coconut mixture. Fold in the remaining flour and coconut milk mixture until the batter is smooth. Spoon into your cake tins and bake for 25-30 minutes or until the cakes are golden brown on top and spring back when lightly pressed. Leave in the tins for 10 minutes then turn the cakes out onto a wire rack to cool completely.
For the coconut & lime icing
125g bag Sugar and Crumbs coconut
& lime icing sugar
75g icing sugar
150g soft unsalted butter
Zest of half a lime
A little squeeze of lime juice
25g Toasted coconut for decoration
Beat the butter until soft and creamy, then add both icing sugars, the lime zest and a few drops of lime juice and beat on high speed until very soft and fluffy.
Thank you Sugar and Crumbs! If you would like me to test any more of your lovely products you know where I am 😉
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