Leek, sorrel and goat’s cheese souff lé
Recipe Raphaella Frame-tolmie
180g butter 180g caster sugar 3 large eggs ¼ cup lime zest 180g flour ½T baking powder a pinch of salt ½ cup desiccated coconut 2T milk 125g butter 225g cream cheese 300g icing sugar 1t coconut extract 1T rum (optional) coconut shavings or lime zest,
Preheat the oven to 190°C. Lightly grease two sandwich cake tins and line the bases with baking paper.
Cream the butter with the sugar until pale and fluffy. Lightly beat the eggs and lime zest, then gradually add to the butter mixture, beating to incorporate. Sift all the dry ingredients together and add the coconut. Alternating with the milk, fold the dry ingredients into the butter mixture until well incorporated. Spoon the batter into the cake tins and bake for about 25 minutes, until golden in colour and springy to a light touch. Turn onto a wire rack to cool.
To make the icing, beat the butter and cream cheese together until smooth. Add the icing sugar and coconut extract, beat to combine, and add the rum to taste. Spread about a third of the icing on one of the cakes and sandwich the second layer on top. Use the remaining icing to cover the top and sides, and sprinkle with lightly toasted coconut shavings, or lime zest to serve.