I’m trying hard to snap myself out of the chocolate rut that I’m in… all I seem to be baking is chocolate cakes and biscuits… and Nutella is featuring too regularly!
Spring has sprung so I wanted to make a nice, fresh light cake and what better ingredients than some citrus fruit and coconut. I don’t often use lime, lemons are more common in baking, but this one turned out just beautiful if I do say so myself! A perfect dessert to serve up at a Spring / Summer BBQ…. when the weather gets a tad warmer of course 🙂
For the Cake
175g Butter, at room temp
175g Caster Sugar
150g Self-Raising Flour
100g Desiccated Coconut
Grated rind and juice of 1 lime
For the Icing
175g Icing Sugar
Grated rind and juice of 1 or 2 Limes (depending on how much juice you get out of them!)
Handful of coconut
1. Preheat the oven to 160°C or about 150 for a fan oven. Grease and line an 8 inch round cake tin.
2. In your large mixing bowl, beat the sugar and butter together until the mix is pale. Now add the eggs in 1 at a time, beating after each one.
3. Sieve in the flour and gently fold together using a spoon. Next, add the coconut and lime rind and mix well then add the lime juice and fold again until the mixture is fully combined.
4. Pour the mixture into the lined cake tin and bake for approx. 1 hour – 1 hour 15. Make sure a skewer inserted to the middle comes out clean.
5. Once baked turn out of the tin and leave to cool fully before icing.
6. For the icing, sieve the icing sugar into a mixing bowl and stir in the lime rind. Then add the juice of the limes. Mix well until there are no lumps of the icing sugar. Spoon the icing over the top of the cake and allow it to drizzle down the sides. Lastly throw a little extra sprinkle of coconut over the top – and you’re done !
You can also follow me on Facebook here: https://www.facebook.com/KatesKabin
Or Twitter here: https://twitter.com/kateskabin