zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Lime and coconut loaf cake with lime glaze

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lime and coconut loaf cake with lime glaze

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes

    Serves: 10

    Ingredients

    225g unsalted butter, plus extra for greasing

    290g golden caster sugar

    4 large eggs

    4 limes, zest of all, plus extra to serve; juice of 2

    2 tsp vanilla extract

    175g self-raising flour

    30g desiccated coconut

    25g ground almonds

    2 tbsp whole milk

    Method

    1. Preheat the oven to 170˚C, gas mark 3. Lightly butter a 1kg loaf tin and line with parchment. Using an electric whisk, beat the butter and 225g sugar until light and creamy. Beat in the eggs one at a time. Add ½ the lime zest and the vanilla. Now beat in the flour, a pinch of salt, the desiccated coconut, ground almonds and milk to make a thick batter. Tip the batter into the tin and smooth the top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted in the middle comes out clean.

    2. While the cake cooks, combine the remaining 65g sugar, lime zest and all the lime juice in a small bowl. Pierce the hot cake all over with a skewer and pour over the surface. Cool in the tin, then remove and scatter over the extra zest to serve.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary