Tuesday, 10 October 2017

COCONUT AND LIME SQUARES RECIPE


Mini loaf cakes have become a bit of a signature here at Butter, they're like a grown up version of cupcakes that, just like cupcakes can be as dressed up or down as you wish. These modest little cakes pack quite a punch, deliciously moist (sorry to everyone with an aversion to that word) with a zingy buttercream. Lime and cream cheese were simply made to go together.

INGREDIENTS

 

125g unsalted butter, softened
250g caster sugar
200g self-raising flour
4 large eggs, lightly beaten
Zest of 3 limes
50g desiccated coconut
150ml coconut milk

FOR THE FROSTING

20g unsalted butter
120g full fat cream cheese
300g icing sugar
Zest of 1 lime
Juice of 2 limes

METHOD

  1. Preheat the oven to 180C/160C fan/gas 4. Line a square brownie tin/traybake tin with greaseproof paper. 
  2. Put the butter, sugar and lime zest in a large mixing bowl. Beat on a high speed until light and fluffy. Add the eggs, a little at a time, and beat until fully incorporated before adding more. 
  3. In a seperate bowl mix the flour and desiccated coconut together. Once the egg is fully combined, pour half the flour mixture into the bowl and fold in until evenly combined. Mix in the coconut milk then add the remaining flour mixture and fold together until combined.
  4. Pour the cake mixture into the prepared tin, level with a spatula and bake for 30-40 minutes until risen and a skewer inserted in the middle comes out clean.
  5. Once baked leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. 
  6. Whilst the cake is cooling make the frosting. In a mixing bowl beat the butter and cream cheese together until creamy. Add the icing sugar and beat on a high speed until light and fluffy. 
  7. Finally add the lime juice and zest beating until combined. Cut the cooled cake into 12 even squares.
  8. Fill a piping bag with the frosting and using a small circular nozzle pipe onto the now individual cakes. 



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