This cake is gorgeous! Lime & coconut are great friends and bring in the pineapple, guava-like flavour of feijoa and wow, it’s a winner 
150gbutter, softened
3/4 cup caster sugar
3 large eggs
150gself-raising flour
2 tbspsyoghurt or milk
Slug of rum
3/4 cup desiccated coconut
1 cup feijoas, chopped
Zest and juice from 2 limes, plus 1 extra lime

Icing
250gcream cheese
2 tspsvanilla extract
½ -1 cup icing sugar
Preheat oven to 170°C fan bake. Line a 23cmcake tin with baking paper.
Cream the butter and sugar together until fluffy and pale. Add the eggs and beat until well combined. Don't worry if it curdles at this stage, it makes no difference to the end result.
Fold in the flour, stirring until just combined. Add in the yoghurt, rumand coconut, mixing well, then fold in the chopped feijoas, lime zest and juice. Scrape the batter into your prepared cake tin.
Bake for 35-45 minutes or until it springs back to the touch. Cool for 15 minutes, then remove from the tin to cool completely.
Make the icing: Beat the cream cheese and vanilla extract until smooth. Stir in enough icing sugar (I only use ½ cup as I prefer a strong cream cheese and less sweet flavour) until the icing is thick and spreadable.
Ice the cold cake and garnish with zest fromthe extralime.

This cake is gorgeous! Lime &amp; coconut are great friends and bring in the pineapple, guava-like flavour of feijoa and wow, it’s a winner 
<ul>
<li>150gbutter, softened </li>
<li>3/4 cup caster sugar</li>
<li>3 large eggs</li>
<li>150gself-raising flour </li>
<li>2 tbspsyoghurt or milk </li>
<li>Slug of rum</li>
<li>3/4 cup desiccated coconut</li>
<li>1 cup feijoas, chopped</li>
<li>Zest and juice from 2 limes, plus 1 extra lime</li>
</ul>
Icing 
<ul>
<li>250gcream cheese </li>
<li>2 tspsvanilla extract </li>
<li>½ -1 cup icing sugar</li>
</ul>
<ol>
<li>Preheat oven to 170°C fan bake. Line a 23cmcake tin with baking paper.</li>
<li>Cream the butter and sugar together until fluffy and pale. Add the eggs and beat until well combined. Don't worry if it curdles at this stage, it makes no difference to the end result.</li>
<li>Fold in the flour, stirring until just combined. Add in the yoghurt, rumand coconut, mixing well, then fold in the chopped feijoas, lime zest and juice. Scrape the batter into your prepared cake tin.</li>
<li>Bake for 35-45 minutes or until it springs back to the touch. Cool for 15 minutes, then remove from the tin to cool completely.</li>
<li>Make the icing: Beat the cream cheese and vanilla extract until smooth. Stir in enough icing sugar (I only use ½ cup as I prefer a strong cream cheese and less sweet flavour) until the icing is thick and spreadable.</li>
<li>Ice the cold cake and garnish with zest fromthe extralime. </li>
</ol>

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?