Coconut and Lime Naked Cake

Ingredients

Method

Lime and coconut cake

1. Pour the yoghurt, oil, sugar, lime zest and eggs into a mixing bowl and beat until smooth. Add the flour and coconut and mix again until they are evenly mixed through. 
2. Separate the batter into three 15cm cake tins (use 2 20cm tins if you don’t have the smaller ones) and bake at 180 degrees for 20 - 25 mins or until golden brown. The cake is ready when the centre of the cake bounces back when lightly tapped.

1. Cut the butter into cubes and put it into the bowl of your stand mixer. Beat the butter until pale and and fluffy. Add the icing sugar a little at a time until it has all been added. Add the vanilla bean paste and coconut cream and beat again until smooth.

1. Whisk up your egg yolks and sugar until the sugar is all dissolved and the mixture has thickened and paled.
2. Pour the yolk mix, lemon juice and zest, sugar and butter into a small saucepan.
3. Cook over a low heat until the mixture has thickened then take it immediately of the heat. The curd is ready when it coats the back of a spoon.

1. Top each cake with a generous amount of coconut butter cream, making sure to push it right to the edges. Then drizzle with lime butter on top of the butter cream. Stack the cakes on top of each other and using a cake spatula, scrape the excess buttercream off of the edges of the cake. For a more extravagant finish you can top the cake with candied lime zest and split vanilla beans