A zingy, zesty lime drizzle cake with dessicated coconut and optional white chocolate chips. It's easy to make and the tropical flavours of lime and coconut pair really well.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cake, coconut, drizzle cake, lime, loaf cake, white chocolate
In a large bowl, cream the butter with the sugar until pale and airy.
175 g unsalted butter, 175 g golden caster sugar
Grate in the lime zest and cream some more.
Beat in the eggs, one by one. If the mixture looks like curdling, stir a little of the flour in.
3 large eggs
Sift in the flour and baking powder. Stir as gently as possible until everything is just combined.
150 g flour, 1 tsp baking powder
Add the desiccated coconut and chocolate, if using. Mix in gently.
25 g desiccated coconut
Spoon into a 900g (2 lb) lined loaf tin and bake at 180℃ (350℉, Gas 4) for 45-50 minutes. It's ready when the cake is well risen and an inserted skewer comes out more or less clean.
Whilst the cake is baking, juice the limes and add the 60g of sugar. Leave to dissolve, stirring occasionally.
As soon as the cake is out of the oven, poke some holes in the cake with a skewer. Then immediately spoon the lime juice over the cake. Leave in the tin to cool.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.