Makes 12

Coconut & Lime Fairy Cakes

From Ainsley’s Food We Love ITV

One of my old-time favourite recipes which reminds me of my childhood and baking with my mother. The zesty lime sings against the sweetness of the cake and coconut.


Preheat the oven to 180C/160Cfan/Gas 4

Line a 12-hole muffin tray with paper cases.

In a large bowl beat together the butter and sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition. Add the lime zest and desiccated coconut.

Sift together the flour and baking powder and fold these dry ingredients into the creamed mixture and mix until smooth. Loosen with milk if needed. Divide between the paper cases and bake on the middle shelf of the oven for about 25-30 minutes until the cakes are golden and an inserted skewer comes out clean. Remove from the oven and cool in the tray for 10 minutes before transferring the cakes to a wire rack until completely cooled.

To make the frosting, mix together the mascarpone, icing sugar and lime zest, stirring until smooth.

Spread an even layer of the mascarpone mixture over each cake and scatter with the toasted coconut flakes.



  • 175g unsalted butter, room temperature
  • 120g caster sugar
  • 2 large eggs, beaten
  • grated zest of 1 lime
  • 50g desiccated coconut
  • 150g plain flour
  • 1 tsp baking powder
  • 1-2 tbsp milk
  • For the Frosting
  • 150g mascarpone
  • 1 tbsp icing sugar, sifted
  • grated zest of 1 lime
  • 2 tbsp coconut flakes, toasted