...Food and Recipes, General ramblings

Coconut and Lime Loaf Cake

January 11, 2013

We all know New Year is no time for diets (!) (except a Rubbish Diet, obviously…) so I was looking for inspiration for cake.

I turned to this great book:

Hungry? The innocent recipe book for filling your family with good stuff

Hungry? The innocent recipe book for filling your family with good stuff

This is a great book, and does exactly what it says on the tin-fabulous family recipes using lovely fresh ingredients.

It is not overly stuffed with cake recipes, but one of the best is their ‘One cake Wonder’. One recipe that you can use to make fairy cakes, a party cake, or as I did a loaf cake.

It gives you the basic recipe, then adds about 3 variations at the end, and a plethora of different flavoured icings to embellish it with.

One of the variations was coconut and lime, which I knew would be popular with the lovely hubby, and as luck would have it, there was a lonely sorry looking lime languishing in the fruit bowl, that I’d bought for Christmas and forgotten about…

Not looking at it's best...

Not looking at it’s best…

This is what you need (for 1 big cake-23cm round loose bottomed tin, or 24 fairy cakes, or 1x 1lb loaf cake)

  • 250g unsalted butter at room temperature (I always use salted, as that is what we tend to have in the house-don’t tell the salt police)
  • 250g golden caster sugar
  • 4 large free range eggs
  • 250g self-raising flour
  • 2 tbsps dessicated coconut
  • zest of 1 lime
  • juice of 1 lime and 2 tbsps granulated sugar (if you want to add a bit of a drizzle type topping)

This is what you do:

  • Pre-heat the oven to 180C/350F/gas mark 4
  • Grease your cake tin, or put your paper cases in the tray
  • Beat together the butter and sugar until light and fluffy
  • Add the eggs one at a time with a tpsp of flour each time
  • Add the rest of the flour, together with the dessicated coconut and the lime zest
  • Spoon into your cake tin or cases
  • Bake in the oven-large round cake-about 25-30mins; fairy cakes-15-20mins; my loaf cake took about an hour in the end, and the top did catch slightly-so maybe cover it with foil for the last 10-15mins
  • When the cake was cooked, I mixed the juice from the lime (aren’t limes the hardest, most unrewarding things to juice? I did read somewhere to pop them in the microwave for a few seconds to soften them up 1st, but inevitably only remembered this as I was attempting to squeeze my bullet like lime) with about 2tbsps granulated sugar, and drizzled this over the top-it isn;t really enough to make a proper drizzle topping/syrup, but it used up the juice..!
  • Leave to cool in the tin, and then carefully extricate

coconut and lime31

  • Slice thickly, and then sit down with a cup of tea and a piece of cake, and console yourself that at least by eating handmade cake you have expended some calories before adding them back in again….!
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3 Comments

  • Reply Stop food waste… « My Make Do and Mend Year January 12, 2013 at 7:32 am

    […] The lime I used for the coconut and lime cake […]

  • Reply magpiejojo January 11, 2013 at 8:40 pm

    Yummy! I am thinking of starting a ‘Sunday cake’ where every Sunday (when we can) we bake a cake that we take it in turn to choose the flavour of, and have it for supper. Might give this one ago this week! Xxx

    • Reply Jen January 11, 2013 at 8:42 pm

      Great idea! If I did this one again, I would add a tbsp or 2 of milk to the raw cake mix-it is possibly a little dry (but then I think I may have over cooked it slightly too-oops!

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