Lime & Coconut Drizzle Cake

Lime & Coconut Drizzle Cake

I had a three limes left over in my fridge ready for using and I always have desiccated coconut in my cupboard, so I thought this would make a great theme for a cake. The sponge to this loaf cake is so light and crumbly with a freshness of lime and the sweetness of coconut. The icing has all the zest, juice and segmented fruit from the third lime to give it a sweet and sour hit and combined with the coconut this is a sheer delight of citrus heaven. I have altered the recipe a little to the original because I just can’t help myself tinkering about with any recipe. Go on take a slice and try it with your cup of tea or coffee! My friend Maria at The Goddess Kitchen has baked the original recipe and you can find it posted on her blog :D

Sliced and ready for you to take a bite :D

Lime & Coconut Drizzle Cake

Ingredients
175g (6 oz) self-raising flour
1 tsp baking powder
175g (6 oz) softened butter
175g (6 oz) caster sugar
3 eggs
50g (2 oz) desiccated coconut
Finely grated zest and juice of 2 limes
For The Icing
Finely grated zest of 1 lime
Segmented fruit & juice from 1 lime
100g (4 oz) icing sugar
A little desiccated coconut

You will need a 900g (2 lb) loaf tin greased with butter and lined with non-stick baking paper or greaseproof paper.

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4.

In a large mixing bowl add the softened butter and sugar then beat until light and fluff. Add the zest of 2 limes and beat through then add one egg at a time beating well with each addition until fully combined. Sift the flour and baking powder together and add half to the sponge mixture in the bowl with half of the lime juice and fold through gently, adding the remaining flour and lime juice and again folding through gently until all the mixture is incorporated together.

Spoon the sponge mixture into the prepared loaf tin and place into the preheated oven and bake for 50 – 60 minutes or until firm to a gentle touch in the middle and golden brown – a skewer inserted into the centre of the cake sound come out clean. Leave to cool in the tin at least 15 minutes before turning out onto a wire rack to fully cool.

To make the icing, sift the icing sugar into a mixing bowl. Add the lime juice and chopped segmented lime pieces with half of the zest. With a wooden spoon mix through until you have a smooth icing. Spread on top of the cooled loaf cake then sprinkle over the desecrated coconut and the reaming half of the lime zest.

Serve cut into slices