Courgette & Lime Cake

This deliciously moist Courgette & Lime Cake is made using coconut oil for added flavour, then it's topped with a tangy lime frosting. It's a no mixer required recipe, making it an easy, tasty bake.

Ingredients

125ml coconut oil
125g golden caster sugar
275g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
3 medium eggs
300g courgettes - coarsely grated (do not grate them too finely as they will turn mushy)
Zest of 1 lime

For the frosting

1 lime - juice and grated zest
250g mascarpone cheese
125g icing sugar
10g pistachio nuts, shelled and chopped (optional)

Directions

Heat oven to 180C/160(fan)/ Gas 4
Grease and line 2 x 20cm (8in) cake tins.
Into a large mixing bowl, add the eggs, oil and sugar. Beat together until thoroughly combined.
Sift in the flour, bicarbonate of soda and baking powder. Mix well.
Fold in the courgettes and zest of one lime.
Divide the mixture between the 2 cake tins. Bake in the oven for 25 mins, until the cakes are golden brown and firm to the touch.
Leave the cakes to cool slightly in the tins then transfer to a wire rack to cool completely.
To make the icing, sift the icing sugar into a bowl, squeeze in the lime juice, mix to a paste. Add the mascarpone cheese, mix thoroughly to incorporate all of the ingredients.
To assemble the cake, place one of the cooled cakes onto a plate or cake stand, spread half of the icing mixture evenly over the top of the cake. Place the second cake on top of the first, spread the remaining icing over the top of the second cake, sprinkle with lime zest and the chopped pistachio nuts, if using.