Warm coconut cream and water until it bubbles a little
Whisk in the tapioca flour until it thickens and cook for 1 minute, continuing to whisk
Pour into a bowl and then pop in fridge to cool
1 hour later…
Whisk the butter until light and fluffy (thermomix speed 7, 20 seconds)
Add sugar bit by bit and then lastly add the vanilla paste, lime juice and coconut milk / tapioca mixutre, Whisk until smooth (electric whisker or thermomix speed 6, 40 seconds)
Pop in fridge to harden a little before icing.
Once you’ve iced the cake pop it in fridge to set a little.
NOTE: It has about half the sugar of a regular icing for that size of cake, so it won’t ‘set’ perfectly with a little crust as a normal icing sugar cake does. BUT it isn’t runny and it’s yummy and per slice, keeps the sugar surprisingly low at 6 grams for a little 3cm cubed piece.