zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Lime, coconut and ginger cake

    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, coconut and ginger cake

    A zesty loaf cake that will bring a burst of sunshine to any occasion.

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 30 minutes, plus cooling

    Serves: 8-10

    Ingredients

    175g unsalted butter, softened
    175g golden caster sugar
    5 limes, grated zest of 4, zest strands of 1, juice of all
    3 eggs, beaten
    125g plain flour
    75g desiccated coconut
    1 tsp baking powder
    3 balls stem ginger, finely chopped, plus 2 tbsp stem ginger syrup
    100g icing sugar
    1 x 18g bag coconut chips

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Line a 900g loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until light and fluffy, then beat in the grated lime zest. Gradually add the eggs with a little of the flour and beat well.

    2. Fold in the remaining flour along with the desiccated coconut, baking powder, stem ginger, stem ginger syrup, 2 tbsp lime juice and a pinch of fine salt. Spoon the mixture into the loaf tin, levelling out the top. Bake for 50 minutes-1 hour, covering with foil after 25 minutes if browning too quickly, until risen, golden and a skewer inserted into the centre of the cake comes out clean.

    3. Set aside 2 tbsp lime juice; mix the remainder with 1 tbsp icing sugar. When the cake is baked, prick the top all over with a skewer; carefully pour over the drizzle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. When cool, sift the remaining icing sugar into a bowl; stir in the reserved 2 tbsp lime juice to form a thick, spoonable icing. Spread or trickle over the top of the cake, allowing some to run down the sides. Scatter over the coconut chips and lime zest strands.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary