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Lime and Coconut Cake

Jane's Parish cook Book

 

I found this recipe in a magazine and have tweaked it a little.  It is delicious and light.  You could replace the  3 limes with 2 lemons.

125g soft margarine plus a little for greasing the tin

250g golden caster sugar

zest of 3 limes

4 large eggs

200g self raising flour

½  teaspoon baking powder

150 ml coconut milk

For the drizzle

Juice of 3 limes

70g caster sugar

 

  • Preheat the oven to 180’C, gas 4 and grease a 2lb loaf tin, then line it with baking parchment. 
  • Put the margarine, sugar, zest, flour, baking powder and coconut milk in a mixing bowl.  Break the eggs into a cup or jug and add these.  Use an electric mixer to beat the mixture until it turns to a pale colour and for at least 5 minutes.
  • Put mixture into the cake tin.  Place in the oven for about 45 minutes.  If the top starts to burn, cover with a sheet of baking parchment with a hole in it.  It is ready when a skewer inserted into the cake comes out clean.
  • While the cake is cooking mix the lime juice and caster sugar in a jug.  Stir it until the sugar is completely dissolved.
  • When the cake comes out of the oven, pierce it with a skewer right to the bottom in several places and leave it to cool in the tin for 5 minutes. Pour the lime syrup slowly over the cake.
  • Remove from the tin after 15 minutes and leave to cool.  The cake is very tasty eaten before thoroughly cooled.