Preheat oven to 200`c and grease and line 2 round cake tins. In a large bowl cream together sugar and butter until light and fluffy. Add the Greek yogurt, eggs, vanilla, lime zest, and lime juice and blend until smooth. Mix together the flour, baking powder and desiccated coconut. Add to the cake mixture and mix until smooth. Pour the batter into the prepared cake tins. Bake for approximately 45  minutes until an inserted toothpick comes out clean. Allow cake to cool completely on a wire rack. Make the frosting by mixing together the whipped cream and cream cheese, then fold in the melted white chocolate. Chill for 15 minutes before using to sandwich together the 2 cakes. Spread the remaining frosting on the top of the cake and decorate the top with the extra lime zest and blueberries.

Serves 10

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