This Lime Drizzle Cake with Coconut is really easy and quick to make and provides a tropical twist on a traditional Lemon Drizzle Cake.
- 25 g coconut cream (grated)
- 50 g desiccated coconut
- 250 ml boiling water
- 125 g butter
- 175 g caster sugar
- 2 eggs
- 175 g self-raising flour
- 2 limes
- 100 g icing sugar
- A little desiccated coconut or grated coconut cream to decorate.
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Grease a 450 g loaf tin and line the bottom with baking parchment.
- In a small bowl, combine the grated coconut cream, desiccated coconut and boiling water. Leave to cool slightly while you get on with the rest of the cake preparations. The coconut cream will melt and the desiccated coconut will soften and expand in the hot water.
- Cream the butter with the sugar in a large bowl. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the contents of the small bowl – water, melted coconut cream and desiccated coconut – to the cake mixture together with the grated zest of your limes.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake for 45 minutes.
- While the cake is baking, combine the juice from your limes with 100 g of icing sugar to form a thick syrup.
- Remove the cake from the oven and immediately pour the syrup over the top.
- Leave the cake in the tin to cool completely before removing. If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
- You can decorate the top of the cake with a little desiccated coconut or grated coconut cream.
Keywords: Lime, Drizzle Cake, Lime Cake, Coconut Cake