If you’re anything like me then your January health kick is dying a slow painful death, so what better reason to throw the towel in than for this gorgeous loaf cake! This lime and coconut cake is bursting with flavour and has a soft, melting texture. It’s a great way to use up left-over limes, and all other ingredients are the kinds of things you’ll probably have lying around your baking cupboard. This cake is really easy to make but is sure to go down a treat!
1 tsp Vanilla extract
50g Desiccated coconut
250g Self-raising flour
2 tsp Baking powder
100g Icing sugar
2 tbsp Lime cordial
- Preheat the oven to 160° and foil line and grease one large or two small loaf tins (the cake in the picture is from a small tin).
- Cream together the sugar and butter until pale and fluffy, this will take around 5 minutes.
- In a separate bowl beat together the three eggs and add the vanilla extract.
- Gradually add the egg mix to the sugar and butter, whisking in between each addition.
- Add the coconut to the mixture, grate in the zest of the two limes and squeeze in the juice.
- Sift in the flour and baking powder, then gently fold together with a spoon.
- Add the mix to your tin(s) and bake in the oven for around 60 minutes.
- Carefully remove from the tins and leave to cool on a wire rack.
- For the icing, simply mix the icing sugar, lime cordial and a tiny bit of water until runny. Drizzle over the top of the cake, then enjoy!