Lemon, Lime and Coconut Cake

You put the lime in the coconut and you eat them all up. This delight has been given rave reviews from people who don't like coconut; 'I don't like coconut but this tastes amazing', 'Very Moist'.

Makes 1 Cake


1 Zest and Juice of a Lime
1 Zest and Juice of a Lemon
250g Caster Sugar
225g Butter, cubed
225g Self Raising Flour
3 Eggs
50g Dessicated Coconut
1tsp Baking Powder

Filling/Topping
Lemon and Lime Marmalade (see my own version here)
250ml Coconut Cream
75ml Double Cream
1 tbsp Icing Sugar
Desiccated Coconut

1. Preheat the oven to 180c/160c fan assisted. Grease 2x20cm Cake Tins.

2. Cream the butter and sugar together. When combined add the eggs. zest and juice of the lemon and lime and mix.

3. Then add the flour, baking powder and coconut then mix till combined. Divide the mixture between the two cake tins. Put in the centre of oven for 20-25 minutes until golden brown and if you can poke a toothpick through the cake and it comes out clean. Leave to cool on a wire rack.

4. While the cake is cooling whisk the coconut cream, double cream and icing sugar in a mixing bowl until it thickens.

5. Layer the cake with cream, marmalade and the other half of cake. Sprinkle with desiccated coconut.

Gareth's Mild King Prawn Curry

I need to work on my heat strength this is mild and it you want it to be spicier then add more chillies and chilli powder.If you want to make curries then it is worth investing in a wide variety of spices. 

Serves 2

200g King Prawns, peeled
1 Onion, finely chopped
2 Garlic Cloves
200ml Coconut Milk
1 tbsp Tomato Puree
1 tbsp Mango Chutney
6 Curry Leaves

1 tbsp Olive Oil

1 Red chilli, deseeded and finely sliced

Spices
1 tsp Ginger
½ tsp Ground Coriander

½ tsp Mustard Seeds

1 tsp Fennel seeds

½ tsp Cumin Seeds

¼ tsp Turmeric

½ tsp Coriander Seeds

1. Hea the pan on a high heat. Then add the spices to the pan. Dry fry for 1 -2 minutes to release the flavours.

2. Then add the olive oil and fry the onions, garlic and chillies and fry for 5 minutes on a medium heat. 

3. Then add the prawns and curry leaves, cook til the prawns changes colour from grey to pink. 

4.  Then add the coconut milk, mango chutney and tomato puree. Mix all the ingredients together and put on a low heat. Cook for about 20 minutes til the sauce has thickened. Serve with rice and/or naan.