Lime and coconut Victoria sponge

This classic sponge cake is given a tropical twist with the addition of lime and coconut. Look for coconut flakes in your local health food shop.

MAKES 1 x 20cm cake PREPARATION TIME 35 minutes COOKING TIME about 30 minutes

● 175g soft butter, plus extra to grease

● 175g caster sugar

● 3 medium eggs, beaten 175g self-raising flour, sifted 2tbsp coconut powder 2tbsp desiccated coconut 1-2tbsp milk

● 100g coconut flakes, to decorate FOR THE ICING

● 170g very soft butter

● 340g icing sugar, sifted

● Few drops vanilla extract

● Zest 2 limes and juice ½ lime

1 Heat the oven to 180°C (160°C fan) mark 4. Lightly grease and line bases of 2 x 20cm cake tins with baking parchment.

2 Using a handheld electric whisk, beat together the butter and sugar until fluffy and pale. Gradually beat in the eggs a little at a time so the mixture doesn’t curdle. If it does, beat in 1tbsp flour.

3 Fold in the flour, coconut powder and desiccated coconut with a large metal spoon. Check that the mixture is the right dropping consistency by letting a dollop fall off the spoon. If it is reluctant to drop, fold in 1-2tbsp milk to loosen. Divide between the tins and bake for 25-30min. Leave to cool in the tins for a few min, then carefully turn out on to wire racks.

4 Meanwhile, put a pan over low to medium heat and dry fry the coconut flakes, stirring constantly, until lightly tinged golden brown. Set aside to cool.

5 Using a handheld electric whisk, beat together remaining ingredients to make a spreadable icing. Add a drop or two of tepid water to loosen the mixture if necessary.

6 Spread 1∕3 of the icing over the surface of one cake. Put the other cake on top and spread the remaining icing evenly over the top and sides. Press the coconut into the icing around the sides.