My mummy has bought a rose shape silicon cake mould and we decided to try it out. So I made this easy coconut and lime cake for a picnic. I used dairy-free sunflower spread because I’m allergic to dairy, but you can use normal butter too. Also, you can use other cake moulds or just a normal cake tin.

You’ll need:

• 125g soft butter or dairy-free spread
• 250g caster sugar
• zest of 3 limes
• 4 eggs, lightly beaten
• 200g self-raising flour
• 50g desiccated coconut
• 1 glass coconut milk (150 ml)

FOR THE TOPPING:

• 3 Tbsp caster sugar
• juice of 2 limes
• 2 Tbsp desiccated coconut

Make the cake:

1. Preheat the oven to 170°C. Lightly grease & line  a cake tin or grease a silicon cake mould.
2. In a bowl mix the flour and the coconut together.
3. In another, larger bowl cream the butter and sugar, using an electric mixer, until light and fluffy. Add the eggs, one at a time – while you keep beating the mixture!
4. Gently fold in the lime zest, then half of the flour& coconut mixture, then the coconut milk, then the remaining flour &coconut.
5. Spoon the batter into the cake tin or mould and spread it out evenly.
6. Bake in the oven for around 50-55 minutes. Ask an adult to check whether it’s cooked through  – to insert a skewer  into the middle of the cake. If it comes out clean, it’s cooked through – if not, bake it longer until it’s done.
7. When the cake is cooked through, transfer it to a wire rack and let it cool in the tin.
8. Meanwhile mix together the sugar and lime juice for the topping, then spoon this over the warm cake and sprinkle the coconut on top.
9. When the cake is cool, remove it from the tin.

Tips

• The cake was delicious,  but I’ve found it too sweet so  next time I’ll use less sugar.
• When the cake is still warm,  you can poke little holes in it with a skewer, before pouring over the glaze. This way the syrup can get into it to make it moist and juicy!