Lime, coconut & raspberry cake

Step 1

Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base with non-stick baking paper. Stir combined flour and coconut in a bowl. Combine lime rind, lime juice and vanilla.

Step 2

Use an electric beater to beat butter and sugar in a bowl until light and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour mixture and lime mixture, in alternating batches, until just smooth. Spoon into prepared pan. Smooth the surface. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.

Step 3

Line a baking tray with non-stick baking paper. Lightly brush both sides of the petals, 1 rose at a time, with egg white. Sprinkle with sugar to coat. Shake off excess. Place on prepared tray. Set aside overnight to dry.

Step 4

Make the white chocolate frosting: Use an electric beater to beat the butter and icing sugar in a bowl until pale and creamy. Gradually beat in the chocolate until smooth. Transfer one-third of the frosting to a bowl and reserve. Add the raspberries to the remaining frosting. Beat until crushed.

Step 5

Use a serrated knife to cut the cake into 3 layers horizontally. Place cake base on a cake stand. Spread with half the raspberry mixture. Sprinkle with half the raspberries and press into the mixture. Top with another cake layer. Repeat with the remaining raspberry mixture and raspberries. Top with remaining cake. Spread with the reserved white chocolate frosting. Top with roses.