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Lime and coconut drizzle cake


Serves: 10
timePrep time: 30 mins
timeTotal time:
Lime and coconut drizzle cake
Photograph by Kris Kirkham

Lime and coconut drizzle cake


Serves: 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
410Kcal
Fat
21gr
Saturates
14gr
Carbs
50gr
Sugars
36gr
Fibre
2gr
Protein
6gr
Salt
0.3gr

Edd Kimber

Edd Kimber

Also known as 'The Boy Who Bakes', Edd was the first GBBO winner in 2010 and has since become a familiar face on TV and in magazines. In addition to a thriving blog and podcast Stir The Pot, he has published three cookbooks, The Boy Who Bakes, Say it With Cake and Pattiserie Made Simple.
See more of Edd Kimber’s recipes
Edd Kimber

Edd Kimber

Also known as 'The Boy Who Bakes', Edd was the first GBBO winner in 2010 and has since become a familiar face on TV and in magazines. In addition to a thriving blog and podcast Stir The Pot, he has published three cookbooks, The Boy Who Bakes, Say it With Cake and Pattiserie Made Simple.
See more of Edd Kimber’s recipes

Ingredients

  • 125g soft unsalted butter, plus extra for greasing
  • 250g caster sugar
  • zest of 3 limes
  • 4 large eggs, lightly beaten
  • 200g self-raising flour
  • 50g desiccated coconut
  • 150ml coconut milk
For the topping:
  • 35g flaked coconut, lightly toasted
  • juice of 3 limes
  • 100g caster sugar

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 900g loaf tin that measures about 20cm x 9cm x 8cm deep, and line with a strip of baking paper, so that the excess hangs over the sides of the tin (to make removing the cake easier).
  2. Put the butter, sugar and lime zest (reserve a little to finish) into a large bowl and, using an electric mixer, beat together until light and fluffy (for about 5 minutes). Add the eggs a little at a time, beating until fully combined before adding more.
  3. In a separate bowl, mix together the flour and desiccated coconut. Once all of the egg has been combined, add half of the flour mixture and fold together until evenly combined. Add the coconut milk and mix to combine. To finish, add the remaining flour and fold together until evenly combined.
  4. Scrape the cake batter into the prepared loaf tin and level out. Bake in the preheated oven for around 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
  5. While the cake is baking, put the flaked coconut into a dry frying pan and cook over a medium heat for a few minutes until lightly browned.
  6. Once the cake is out of the oven, make the glaze: heat the lime juice and sugar in a small saucepan until simmering and the sugar has fully dissolved. When the cake has cooled for a few minutes, poke holes in it with a skewer and brush with the syrup.
  7. Scatter the toasted coconut over the top of the cake. Finish the cake by sprinkling the reserved lime zest over the top. Allow the cake to cool in the tin for about 20 minutes, then leave to cool completely on a wire rack.
Chef quote
Easter tends to be all about chocolate – so this cake is a great alternative if you fancy something light and fresh. It's moist with a tang from the lime – paired with coconut, it's a classic combination that just works!

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