Lime and coconut loaf cake with lime glaze
This loaf is flavoured with lime zest, desiccated coconut, ground almonds and vanilla and drizzled and glazed with a simple lime syrup.
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
- 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
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.
Typical values per serving when made using specific products in recipe