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.