I love a traditional lemon drizzle cake but this weekend I had a few limes that needed to be used up so I thought I’d try something a bit different. I decided to try a lime and coconut drizzle cake, using a recipe I spotted on the Sainsbury’s online magazine. The addition of coconut to the cake batter really appealed to me. I thought the sweet, creaminess of the coconut would complement the lime perfectly. And it does.
The result was truly delightful. Unfortunately, I can’t upload a sniffometer to this post! If you could smell it cooking, you’d be nipping out to buy the ingredients straight away.
5 days later and it’s all gone. I think the ‘cake baking’ flare went up and I’ve had quite a few friends popping in for a coffee this week! It’s gone down really well with everyone – even with Mr C who claims to hate coconut! My mum was a bit disappointed to have missed it, so I’ll have to get another one made pronto.
125g soft unsalted butter, plus extra for greasing
250g caster sugar
zest of 3 limes
4 large eggs, lightly beaten
200g self-raising flour
50g desiccated coconut
150ml coconut milk
For the lime drizzle:
juice of 3 limes
100g caster sugar
1. Preheat the oven to 180°C, fan 160°C. Get the boring tin lining out of the way first – butter a 2lb/900g loaf tin that measures about 20cm x 9cm x 8cm deep, and line with a strip of baking paper to help remove the cake. ( If you are feeling lazy, I’ve just discovered you can buy packs of loaf tin liners that you simply set into the tin. I’ve bought some ready for the next bake!)
2. Using a hand held or stand mixer, cream the butter, sugar and lime zest until it’s light and creamy.
4. Put the self raising flour and the desiccated coconut into a separate bowl and mix together. Add half of the flour and coconut mixture to the eggs and beat in well.
5. Then add the coconut milk and beat again until it is all combined. You can then fold in the remaining flour and coconut.
6. Put the cake mixture into the tin and pop into the oven. You’ll need to bake the loaf for approximately 45 mins or until golden on top. To check that it’s cooked through, you should insert a skewer into the cake and if cooked, it will come out clean.
7. To make the syrup for the top of the cake, put the lime juice and sugar in a saucepan and heat until the sugar is dissolved.
8. Make holes all over the top of the cake using a skewer and then brush the sugar syrup over the top of the cake, allowing it to soak in. It may feel like a lot of syrup but the cake will have a lovely ‘zing’ when the zesty syrups soaks through it.
9. I removed the cake from the tin very quickly after brushing it with the syrup. Let it cool completely on a wire rack.
10. Make yourself a coffee and enjoy a slice. It’s absolutely delicious.
11. Wrap the lime and coconut drizzle cake tightly in tinfoil and keep in an airtight tin to keep it as fresh as possible.
If you liked this recipe, let me know! Comment below, tweet me or post on my Facebook page.
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