You will need:

Cake:
1 pack of Jane Asher Coconut Cake Mix
Desiccated coconut sachet (from Jane Asher carton)
2 medium eggs
60g butter
150ml milk

Buttercream Filling:
45g butter
Filling sachet(from Jane Asher carton)

Jam Sachet
(from Jane Asher Carton)

Lime Icing:
1 lime
Icing sachet (from Jane Asher Carton)

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 190°C (170°C for fan assisted ovens) /375°F/ Gas Mark 5.

Cake:

1. Beat 60g of butter in a large mixing bowl to soften.
2. Add third of the contents of the Coconut Cake sachet gradually, beating it to achieve a fine crumb.
3. Beat in 2 medium eggs, one at a time.
4. Whisk in 150ml (5 fl oz) milk and the remainder of the Coconut Cake sachet contents with an electric whisk for 2 minutes.
5. Fold the sachet of Desiccated Coconut into the cake mixture.
6. Divide the mixture equally into two greased and lined 18cm (7”) sandwich tins.
7. Bake in the centre of the oven for 25-30 minutes.
8. Remove the cakes from the oven and allow cooling completely.

Buttercream Filling:

1. Cream 45g butter until light and fluffy while gradually adding the contents of the Coconut Filling sachet. Mix until a spreadable consistency is achieved. Spread over one of the cooled cakes.
2. Drizzle the contents of the jam sachet over the buttercream then sandwich the two sponges together.

Lime Icing :

1. Finely grate one side of a lime and using a zester/peeler form long thin zest strips from the other.
2. Squeeze the juice from one half of the lime.
3. Mix the lime juice with the contents of the icing sachet to form a smooth flowable texture.
4. Spread over the top of the cake and decorate with the lime.