We recently held a work coffee morning to raise money for Macmillan Cancer Support and I did the bulk of the baking for the bake sale. I’ve done this for the past few years and each time I like to bake something new. Everyone likes the classics such as Brownies, Fifteens & Victoria Sponge but I really wanted to try something fresh that didn’t include chocolate or vanilla which have become staples of every single thing I bake. I have several Good Housekeeping baking books and they never fail to disappoint. A recent acquisition is “Favourite Cakes, Bakes & Cupcakes” so I delved in to find something different to try. This Lime & Coconut Loaf immediately jumped out at me. I love Key Lime Pie but lime is not an ingredient I use very often in my baking, especially cakes. It went down a storm with my colleagues and it’s a perfect cake to brighten up these ever darkening cold autumn mornings.
- 175g (6oz) self-raising flour, sifted with a pinch of salt
- 175g (6oz) unsalted butter, diced
- 175g (6oz) golden caster sugar
- 3 medium eggs, beaten
- 50g (2oz) sweetened dessicated coconut
- zest and juice of 2 limes
- 1 tsp baking powder
- For decoration
- 1 lime
- 125g (4oz) golden icing sugar, sifted (I used regular icing sugar)
- 1 tbsp sweetened dessicated coconut to decorate
- Preheat oven to 180C (160C fan oven)/ gas mark 4. Line a 900g (2lb) loaf tin with greaseproof paper.
- Put flour, salt, butter, caster sugar, eggs, coconut, lime zest & juice and baking powder into the bowl of a freestanding mixer. Mix together slowly, gradually increasing the speed and mixing for 2 minutes. I have made this by hand before and had the same results.
- Pour the mixture (it will be quite runny) into the tin and bake for 45-55 minutes until golden, well risen and cooked through and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then lift out, keeping the lining and leave to cool completely on a wire rack.
- To make the icing, finely grate the zest from the lime. Peel the lime, cut away any white pith and chop the flesh, put into a mini processor or blender with the zest and whiz for 1 - 2 minutes until finely chopped. Add the icing sugar and blend until smooth. Pour over the top of the cake. Sprinkle the coconut on top to decorate.
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