Blueberry and lime loaf cake with coconut cream icing
Serves 10-12 | prep 15 mins | total time
- 2 limes
- 225g soft unsalted butter, plus extra for greasing
- 200g caster sugar
- 4 large eggs, lightly beaten
- 225g plain flour, sifted
- 2 tsp baking powder
- 100g ground almonds
- 200g blueberries
For the coconut cream
- 1 x 400ml tin coconut milk
- 1 tbsp icing sugar
- ½ tsp vanilla extract
The iced cake will keep for 1 day if stored chilled, or the uniced cake will keep for a few days in an airtight tin.
- Start by shaking the tin of coconut milk well before chilling it in the fridge overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 28cm loaf tin (24.5cm x 8cm base) and line it with baking paper.
- Grate the zest from both limes and squeeze the juice of 1. Put with all the other ingredients for the cake apart from the blueberries into a large bowl, add a pinch of salt, and beat together with an electric whisk (or in a stand mixer) until smooth and combined.
- Spoon the mixture into the loaf tin, then gently push the blueberries into the top before smoothing it. Bake for 50-60 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool in the tin before turning out onto a wire rack.
- While the cake cools, make the coconut cream. Carefully spoon out the coconut cream into a bowl, leaving the liquid in the tin. Reserve the liquid as you may need to use some to loosen the cream.
- Briefly whisk the coconut milk with the icing sugar and vanilla extract until soft peaks form. Spread the mixture on top of the cooled cake. Serve immediately.