I love the flavour of coconut but I’m not a fan of the texture of desiccated or flaked coconut – it just doesn’t float my boat. As a result I was looking for a way to get the flavour of coconut into a cake, without all its chewiness. This Lime and Coconut Cake with Coconut Icing is the result. And it’s very good. Moist, with a lovely bright flavour from the lime and an undertone of coconut running through, it’s like eating a slice of summer.
For me the best cakes are quick and easy to make – this is one of those cakes. It’s not a chuck it all in and stir cake, but it is a one bowl cake and it takes a matter of minutes to pull together. It is important not to overbeat the cake batter or you will end up with a tough cake. If it is well mixed but still looks a little lumpy, as I find mine often does, then don’t worry, it will sort itself out in the oven.
If you’ve never used coconut milk in a cake then now is the time to give it a go. I promise you it’s worth it. You want coconut milk that is thick and creamy, not set like a brick inside the can. Give the can a shake in the shops. If you can hear it sloshing round then it should be good. If, when you open it, your coconut milk has set into a brick, with coconut water sloshing round under it, put the whole lot in a saucepan and heat it gently until the two components come back together then leave to cool before using.
If you don’t usually ice a cake I would encourage you to do so this time. The coconut milk will already be open so the only additional ingredient you need is a little bit of icing sugar, and the coconut in the icing really adds something. My advice when making the icing is to sieve both the icing sugar and the coconut milk. That way you will avoid any lumps.
Lime and Coconut Cake with Coconut Icing
This lime and coconut cake with coconut icing is the taste of summer on a plate. The brightness of the limes, paired with the fragrant coconut icing makes for a cake that will not hang around for long.
For the cake
- 120 g butter or margarine
- 180 g sugar
- 2 limes, zest and juice of
- 3 medium eggs
- 180 g self-raising flour
- 1 teaspoon baking powder
- Pinch of salt
- 90 g coconut milk
For the icing
- 30 g icing sugar
- ½ to ¾ tablespoon coconut milk
- 1 lime
For the cake
- Grease and line a 2lb/900g loaf tin.
- Preheat the oven to 180°C.
- Beat together the butter, sugar and lime zest until light and fluffy. This will take a minute or two.
- Add the eggs, one at a time, beating in well with a wooden spoon before you add the next one.
- Add the flour, baking powder and salt and fold in with a large metal spoon. When the flour is almost combined add the lime juice and coconut milk and continue to fold in until the ingredients are fully incorporated, being careful not to over work the mixture.
- Pour into the prepared loaf tin, place in the oven and bake for 40 minutes until the top is firm and golden and a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes.
- Gently turn out onto a cooling rack to finish cooling.
For the icing
- Sieve the icing sugar and coconut milk then mix together.
- When the cake is cool, drizzle over the icing and finely grate a little lime zest over the top.