Coconut and Lime Slime Cake

5 from 4 votes

This Halloween treat is made with coconut and lime for a fun, slime covered cake. Get the recipe for the coconut and lime slime cake here.

Prep Time25

Cook Time35

Decorating Time45

Total Time1 45

Course: Dessert

Cuisine: British

Keyword: coconut, halloween, lime

Servings: people

Calories: 746.89kcal

Author: Emma

Ingredients

For the cake

300 grams caster sugar
300 grams butter
6 medium eggs
2 limes juice and zest
450 grams self raising flour
6 tbsp desiccated coconut
gel food colouring green

For the icing

450 grams icing sugar
350 grams butter
2 tbsp coconut cream
1/2 lime juice only

For the filling

6 tbsp lime curd
gel food colouring green

For the drip effect

250 grams white chocolate
gel food colouring green

For decoration

green and black sprinkles
5 coconut meringue ghosts
spooky cake topper

US Customary - Metric

Instructions

For the cake

Pre-heat the oven to gas mark 4 (160 C), and line three 7 inch cake tins with grease proof paper.
In a large bowl, whisk together the butter and the sugar until soft.
Beat in the eggs one at a time until and beat well until the mix is creamy and pale.
Add the zest and juice of the limes and mix until combined.
Sift the flour into the bowl along with the desiccated coconut and fold through until the flour is fully incorporated.
Pour the cake mix into three separate cake tins and bake for 35 mins until springy to the touch and a skewer comes out clean.
Allow to cool in the tins for 10 minutes before turning out on to a cooling rack.

For the decoration

Once the cakes have cooled completely, beat together the butter, icing, creamed coconut and lime juice.
Add roughly a quarter of a tsp of black food colouring and beat until the colour is throughout - add more food colouring if required.
Using some of the buttercream as "glue" place the bottom cake layer onto a cake board.
Mix the lime curd with a little green food colouring to make it a vivid green.
Spread half of the coloured lime curd on the sponge, followed by 1-2 tbsp of the black buttercream.
Stack the next layer on top and repeat with the remaining lime curd and another 1-2 tbsp of the black buttercream.
Stack the third and final layer on top.
Using an angled spatula, spread a "crumb coat" of black icing around the outside of the cake and on top, trapping any stray crumbs.
Put all but 3 tbsp of the remaining buttercream into a piping bag and pip it around the outside of the cake.
Again using an angled spatula, carefully smooth the icing until the sides are straight.
On the top of the cake, drag any excess buttercream into the centre of the top of the cake and smooth until level.
Using a teaspoon, carefully decorate the base of the cake with green and black sprinkles.
Place the cake to chill in the fridge while you melt the white chocolate.
Break the white chocolate into cubes and place in a bowl.
Pour 2 inches of hot water into a large bowl and rest the bowl of white chocolate on top of the hot water.
Stir the white chocolate until completely melted.
Take the melted white chocolate off of the heat and add some green food colouring to the white chocolate until it is roughly the same colour as the lime curd.
Pour the melted white chocolate into a piping bag and cut a small hole.
Carefully pipe around the top edge of the cake allowing it to drip down slightly (try to make the lengths of the drips different for a more natural drip effect.)
Cover the rest of the top of the cake with the melted white chocolate.
Place the coconut meringue ghosts and the "spooky" cake topper on top of the cake and let the white chocolate set.
Put a Wilton #2D (or similar large drop flower tip) into a piping bag and fill with the leftover black buttercream.
Pipe the buttercream around the ghosts and cake topper.
Top the buttercream with a few more black and green sprinkles to finish.

Notes

There are a few tools you'll find handy when baking this, and many of my other, cakes:

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Nutrition