- 12oz-350G Margarine
- 12oz-350g Caster Sugar
- 6 Medium Eggs (Free-Range)
- 9oz-250g Gluten Free Self-raising Flour (Sifted)
- 2 Teaspoons Xanthan Gum
- 4 Teaspoons Gluten Free Baking Powder
- 5oz-140g Desiccated Coconut
- 4 Kiwi Fruits (Skin off- Pulped into a paste using food processor)
Coconut Lime Buttercream
- 10oz-280g Unsalted Butter (Room temp/soft)
- 20oz-550g Icing/Powdered Sugar (Sifted)
- 4 Tablespoons Semi-Skimmed Milk
- 1 Tablespoon Coconut Essence/Flavouring
- 1 Tablespoon Lime Juice
- 4 Limes (Zest Only)
Kiwi Lime Syrup (Makes about 6oz-180ml)
- 3 Kiwi Fruit Pulped (No skin)
- 5oz-150g Caster Sugar
- 3 Limes (Juice Only)
- 2/3 of the Buttercream
- Desiccated coconut
- Pre-heat oven to 375˚F/190˚C regular oven or 340˚F /170˚C fan assisted oven.
- Grease two 8inch cake tins and set to one side.
- In a large mixing bowl start the cake mix and cream together the margarine and sugar using an electric whisk/stand mix until light in colour and well combined.
- Add the pulped kiwi fruit and mix again. Set to one side.
- In a separate mixing bowl, sieve the gluten free baking powder, gluten free flour and xanthan gum. Stir to combine.
- Add one tablespoon of flour mix and one egg to the cake mix and combine well. Repeat this process until there are no eggs or flour mix left.
- Finally, add the desiccated coconut and stir through.
- Spoon equally into the pre-prepared tins and pop into the oven for 40/45mins. Check with a skewer in the centre of one, if it comes out clean- they are ready.
- Meanwhile, while the cakes are baking, make the syrup. Combine all the ingredients in a small saucepan over a medium heat and continuously stir until the sugar has dissolved. Strain through a sieve into a measuring jug (this may take some time as it is thick- you should end up with around 180ml/6oz). Set to one side.
- Remove the cakes from oven, pierce with a skewer all over and pour half of the syrup over each one. Don’t worry about the cakes not looking really pretty as they get covered with buttercream and taste divine. Allow to cool in the tins for 20 mins before removing and allowing to cool completely (you may have excess syrup ooze out so it can be messy).
- Whilst the cakes are cooling, make the coconut and lime buttercream. In a large mixing bowl, add the soft butter and mix into a butter paste. Add the sieved icing sugar and mix until combined, add the lime juice, coconut essence/flavouring and milk and keep combining- it should start looking smoother now. Finally add the zest of 4 limes and mix one last time until well combined. Set to one side until you are ready to assemble the cakes.
- On the bottom half of one cake, spread a third of the buttercream then use the cake top half to sandwich it together.
- Using the rest of the buttercream, cover the top of the assembled cake and the sides so it is completely covered.
- Dust the top and side of the cake with desiccated coconut.
- Serve and enjoy!!!!!