If you are in the mood for a tea time treat then this delicious, zesty lime coconut drizzle cake is what you need. It’s going to be amazing. This is a really simple sponge recipe packed with flavour from lime and coconut.
- 190g self-raising flour
- 1/4 tsp bicarbonate of soda
- 35g desiccated coconut
- zest of 3 limes
- 200g unsalted butter, soft
- 190g caster sugar
- 3 large free-range eggs
- 1.5 tbsp lime juice, freshly squeezed
- 50g caster sugar
- 90ml coconut milk
- zest of 1 lime
- toasted coconut flakes
- In a large mixing bowl, sift in all-purpose flour together along with the baking powder and unsweetened coconut then add the zest of three limes, whisk everything together then set that aside.
- In a bowl of a stand mixer, add softened butter together with sugar then cream thet until its nice, light and pale. Add three large eggs one at a time and beat the mixture for 2 minutes after each addition. Once your eggs are well mixed in, add in the dry ingredients and fold that on low speed and once it’s nearly mixed, add one and a half tablespoon of lime juice and mixed in until your batter is ready. You will need a loaf tin or round or a tube pan that is buttered and lined with a parchment paper.
- Pour the batter in and level the top then bake in a 340 degrees Fahrenheit ( 170 degrees C) oven for 30 to 35 minutes or until a skewer comes out clean. To make the coconut and lime syrup, add 50 grams of castor sugar in a saucepan and add 90 ml of coconut milk and the zest of one lime then bring that to a boil then let it simmer on low speed for 5 minutes until it reaches a nice syrupy consistency.
- Once the cake is put of the oven, let it cool down then remove from the baking tin then make a few holes with a skewer so when you pour the syrup it can sink in. Pour the syrup straight on top of the cake then top with coconut flakes or shredded coconuts to intensify the coconut flavour. This cake is so delicious, it’s zingy and the coconut flavour hits really well. Try this and enjoy.