Lime and coconut loaf cake with lime glaze

Name: Lime and coconut loaf cake with lime glaze
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 225 g unsalted butter, plus extra for greasing; 290 g golden caster sugar; 4 large eggs; 4 limes, zest of all, plus extra to serve; juice of 2; 2 tsp vanilla extract; 175 g self-raising flour; 30 g desiccated coconut; 25 g ground almonds; 2 tbsp whole milk

This loaf is flavoured with lime zest, desiccated coconut, ground almonds and vanilla and drizzled and glazed with a simple lime syrup.

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Serves10
CourseCake
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins

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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.