Recipe Scene: Splice Cake

With lime and coconut, this cake has the flavours of my favourite icy pole. I got this recipe from a free Coles supermarket mag, and it’s a cracker. All I did to change it was adjust the cooking time as the original recipe suggested to cook the cake at 160 degrees for 2 hours, but I prefer to cook my cakes slightly higher and for less time. It’s delicious, makes a really large cake and it keeps well as it is so moist – ticks all the boxes! You can decorate it however you like. I’ve just piped circles on the top of this one, but I have also topped it with lime slices and also flaked coconut. Anything that carries on the lime/coconut theme works well.


250 grams butter, softened

2 cups (440 grams) sugar

3 tsp finely grated lime rind

6 eggs

2 ¾ cups (410 grams) plain flour

2 tsp baking powder

1 cup (50 grams) desiccated coconut

2/3 cup (190 grams) Greek yoghurt


250 grams cream cheese, room temperature

40 grams butter, extra, softened

4 cups (600 grams) icing sugar


  1. Preheat oven to 180 degrees C. Line an degrease two round cake tins.
  2. Use and electric mixer to beat eh butter, sugar and lime rind until light and fluffy. Add the eggs one at a time, then add remaining cake ingredients.
  3. Pour into prepared tins and bake for about 50 minutes or until golden and cooked through. Remove from oven and after 10 minutes turn out onto a cooking rack.
  4. To make the icing add all ingredients into a large bowl and beat until very smooth and creamy. Top one cake with half the cream cheese icing, place the second cake onto the icing then pipe remaining icing onto the top of the cake.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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