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Lime, coconut and ginger cake
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A zesty loaf cake that will bring a burst of sunshine to any occasion.
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
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.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (10) 1674kJ
This recipe was first published in June 2019.