This is an incredibly moist cake with a dense crumbly texture. Just amazing taste, I’m looking forward to making it again.
Coconut and lime cake
150ml coconut milk
50g desiccated coconut
250g caster sugar
3 large eggs
Juice and finely grated zest of 2 limes
275g self raising flour
Preheat oven to 175’c fan and line a 9″ round cake tin.
Heat the coconut milk in a pan until just boiling. Take off the heat and add the desiccated coconut and milk. Whilst it’s cooling beat the butter and sugar together until fluffy. In a separate bowl mix the eggs, zest and lime juice. Combine the egg mix with the butter and sugar. Fold in the flour followed by the cooled coconut milk. The batter will be light, creamy and smooth (tastes great too). Pour batter in prepared cake tin and level off with palette knife and bake for 35 minutes. I checked mine at 30 but there was still a wobble in the middle. The top will be golden brown and a cake skewer will a bit sticky.
Allow to cool for a couple of minutes in the tin and then turn out. When completely cool cover with icing below.
coconut and lime icing
3 tbsp coconut milk
Juice of 1/2 to 1 whole lime
280g icing sugar.
Add the coconut milk to the icing sugar and then add small amounts of lime juice until you get a thick icing which just runs. I grated lime zest over the icing too.
Very pretty and summery. Thanks for reading.