Today I found myself faced with four, slightly shriveled, limes in the kitchen. What to do with them? My initial thought was lime drizzle cake, similar to my lemon or orange cakes. Then the light bulb appeared above my head, a lime and coconut cake. Tropical flavours for the summer.
I’m part of the Easy Food Cook Book Club on Facebook. In August our cookbook was Neven Maguire’s Complete Family Cookbook. I used Neven’s madeira cake recipe as the base for this cake and then added my lime and coconut touch.
Hope you enjoy!
For the cake:
6oz butter, softened
6oz caster sugar
Juice of 1 lime
7oz plain flour
1 tsp baking powder
1oz desiccated coconut
For the topping:
Juice of 2 limes
Juice of 1/2 lemon
8 tbsp granulated sugar
2 tbsp desiccated coconut
Grease a line a bakig tray, approx. 7″ X 11″. Preheat the oven to 180C.
Cream the butter and sugar until light and fluffy.
Beat in the eggs and lime juice.
Fold in the flour, baking powder and coconut.
Bake in the preheated oven for 35-40 minutes.
To make the drizzle, heat the lime and lemon juice with 6 tbsp sugar until the sugar is fully dissolved and the liquid begins to turn into a syrup.
Pierce holes in the cake with a skewer or cocktail stick.
Pour over the sugar syrup and sprinkle with the remaining sugar and coconut.
Allow to cool completely before cutting in 12-15 pieces.