Ingredients

• 4 limes
• juice and zest only
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• ½ tsp ground cloves
• 100g/3½oz desiccated coconut
• 230g/8oz self-raising flour
• 2 tsp baking powder
• 230g/8oz golden caster sugar
• 230g/8oz butter
• 70g/2½oz coconut butter
• 4 large free-range eggs
• lightly whisked
• 50g/1¾oz unsalted butter
• 175g/6oz icing sugar
• 250g/9oz mascarpone cheese
• green fondant icing
• brown fondant icing
• chocolate beans
• 1 lime
• zest only

Directions

• Preheat the oven to 180C/170C Fan/Gas 4 and line a 30x23x4cm/12x9x1½in baking tin with two pieces of aluminium foil
• overlapping in the middle.
• In a bowl
• mix the lime juice
• zest
• the spices and desiccated coconut together and leave to soak.
• Sift the flour and baking powder into a separate large bowl and set aside.
• Put the sugar
• butter and coconut butter in a food processor and pulse until smooth. Transfer to the bowl of dry ingredients and mix until well combined. Fold in the eggs and soaked coconut mixture.
• Spoon the mixture into the prepared tin and bake for about 30 minutes
• or until a skewer inserted into the middle comes out clean.
• Leave to cool in the tin for about 5 minutes then turn out onto a wire rack. Remove the foil and leave to cool completely.
• For the icing
• put all the ingredients into a food processor and pulse until smooth.
• When the cake is completely cool
• spread the icing all over the top. Trim the cake and cut into 12 equally-sized squares.
• For the decoration
• roll out both coloured fondants. Use the green to cut out 48 ‘leaves’ and the brown to cut out 12 ‘trunks’.
• Decorate each square of cake with the fondants to make a palm tree ‘trunk’ and ‘leaves’. Use the chocolate beans to represent coconuts and finish by sprinkling over a little lime zest.