This cake has all my favorite things, coconut, lime and tres leche all in one!!
Recipe by Phoebe Wood from “Delicious” Magazine, a wonderful Australian food magazine I adore.
7oz unsalted butter, chopped, softened
1 1/3 cups caster sugar, or superfine
1 tbsp vanilla bean paste
Finely grated zest of 3 limes
6 eggs
3 cups self-raising flour, sifted
20 fl oz buttermilk
13 fl oz can evaporated milk
2 cups coconut milk
Coconut flakes, to serve
LIME AND COCONUT CREAM CHEESE ICING
7oz pure icing sugar, sifted
5oz unsalted butter, softened
17.5oz cream cheese, at room temperature
1/3 cup coconut cream
Finely grated zest of 2 limes
Preheat the oven to 350F. Grease the base and side of a 8-9″ round springform cake pan and line with baking paper.
In a stand mixer fitted with the paddle attachment, beat the butter and caster sugar until pale. Add 2 tsp vanilla and the zest of 2 limes, and beat to combine. Add the eggs, 1 at a time, beating well after each addition. In 2 batches, fold in the flour and 12 fl oz to the buttermilk, then spoon the batter into the prepared pan and smooth the top.
Bake for 1 hour 15 minutes or until a skewer inserted in the cake comes out clean. Stand for 20 minutes, then prick the top all over with a thin skewer.
Combine the evaporated milk, coconut milk and remaining buttermilk in a pitcher with the remaining 2 tsp vanilla bean paste, then pour half over the cake.
Stand to soak for 15 minutes, then pour over remaining milk mixture.
Chill for 4 hours or overnight until cold.
For the icing, beat the icing sugar and butter together in a stand mixer fitted with the paddle attachment until pale. Beat in the cream cheese, coconut cream and lime zest until combined and smooth.
Spread over the cake using a palette knife. Scatter with coconut flakes and remaining lime zest, and cut into slices to serve.