Coconuty and Lemony

I tried something different 2 weeks ago. As I was flipping through my collection of recipe books, this particular recipe caught my attention. It has such a weird combination as the ingredients. Coconut with lemon? I guess the coconuty taste is being balanced with a hint of lime. Without putting much thought into, quickly I dashed to my favourite baking shop, Bagus in Seksyen 13 Shah Alam and bought the needed ingredients. After done with the baking, boiled myself a cup of tea, lazed in front of the tv and had a taste of it. Sedap! The cake is not too sweet.  The fresh taste comes from the lime and the cream cheese works wonderfully to the overall taste of the cake. Selamat mencuba!
Ingredients

225g self-raising flour
225g caster sugar
225g unsalted butter at room temperature
4 large eggs, lightly beaten
50g dessicated coconut
grated zest of lime
2 tbsp of lime juice

For the icing

100g icing sugar
Grated zest of 1 lime
2 tbsp lime juice
300g cream cheese at room temperature (I like to use Philadelphia cream cheese)
15g dessicated coconut

Method

1. Preheat the oven to 180c. Lighty grease the tin and line with baking parchment. Sift the flour into a large bowl, add the caster sugar, butter, eggs and mix until well combined. Mix in the coconut, lime zest and lime juice. Spoon the batter into the tin and level the top. Bake for 1 hour or until risen and springy to the touch. Leave to cool for 5 minutes in the tin and cool completely on a wire rack. Carefully cut/divide the cake into 3 layers using a sharp knife.
2. To make the icing, sift the icing sugar into a bowl, add the lime zest and lime juice and cream cheese, and whisk until the mixture starts to thicken. Taste to make sure it is according to your taste. Add some sugar if you like it really sweet) Spread the three layers of the cake, then sandwich them together. Scatter the toasted coconut over the top to decorate.

Memang sedap..You will be transported temporarily to heaven when enjoying this cake...heheheh...