Foodie Friday – Lime and Coconut Drizzle Cake

Lime and Coconut Drizzle cake 1

125g soft margarine or butter – plus extra for greasing
250g sugar
zest of 3 limes
200g self raising flour
3 eggs
50g desiccated coconut
150 ml coconut milk

for the topping

the juice of three limes
100 g sugar

Preheat the oven to 180 C/350 F fan 160 C/320 F gas 4
Lightly grease a 2 lb loaf tin and line with greaseproof paper.

1. Put the margarine, sugar and lime zest into a bowl and beat together until light and fluffy. Add the eggs a little at a time.

2. In a separate bowl mix together the flour and desiccated coconut, add half of it to the egg mixture and fold it in thoroughly. Then fold in the other half until it’s all evenly combined. Then add the coconut milk and mix well.

3. Place the cake mix into the loaf tin and bake for around 50-55 minutes.

When the cake is out of the oven make the lime glaze.

Heat the juice of the three limes and add the sugar, heat until it has dissolved. When the cake has cooled for few minutes poke lots of holes in the top with a skewer, right to the bottom of the cake and pour the lime glaze on top. Allow the cake to cool in the tin.

The desiccated coconut blends completely into the sponge so doesn’t get stuck in your teeth the way it can do in some coconut recipes.

If you are keen on putting booze into your cakes then you could add something like Malibu coconut rum into the drizzle, but it’s a very tasty cake without that.

You will notice that my cake has ‘cracked’ on the surface, I think that that means I overdid the mixing of the sugar and margarine at the beginning. However, cracking is actually quite helpful if it’s a drizzle cake as it means the glaze soaks into the cake more easily.

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