This is my recipe for a birthday cake I made for my sister last week.
It's a mixture of several recipes I found on the internet and then adapted to make one that suits my families tastes.
Very easy to make...and also very handy for using up the abundance of courgettes we have produced from our allotment this month!
COCONUT, LIME AND COURGETTE CAKE
350g Self-Raising Flour
250g Caster Sugar
1tsp Vanilla Essence
350g Grated Courgette
60g Dessicated Coconut
Zest + Juice of 1 Lime
200g Cream Cheese
250g Icing Sugar
Generous portion of Dessicated Coconut for sprinkling.
1. Preheat the oven to 180°C. Grease and line two 25cm cake tins.
2. Beat the sugar and butter in a bowl until smooth and creamy.
* A tip from Mama Wood is to use an electric whisk and wait for the mixture to become lighter in colour.
3. Add the eggs individually, beating them into the mixture.
4. Add the flour, vanilla essence, grated courgette, lime zest, lime juice and dessicated coconut.
5. Pour the mixture into the two cake tins and place on the middle shelf of the oven and cook for 30-40 minutes.
6. When the cakes are cooked, remove them from the oven and allow to cool for 20 minutes. Remove the cakes from the tins and allow them to cool for a further hour on wire cooling racks.
7. To make the frosting: Mix the cream cheese, butter and icing sugar together until smooth and fluffy. Spoon the mixture over the top of one of the cakes.
Place the other cake on top (like a sandwich!). Then use the rest of the frosting to cover the whole cake. Once the cake is covered, sprinkle generously with dessicated coconut.
A lovely, moist and flavoursome sponge cake with a generous layering of cream cheese frosting.
And trust me, you won't even taste the courgette!