Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,795kJ/ 421kcals
Fat
24.2g
Saturated Fat
14.2g
Carbohydrates
44g
Sugars
31.2g
Fibre
1.7g
Protein
5.7g
Salt
0.3g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0