Sometimes the best recipes are the tried and trusted ones. My mum has a few cookbooks with pencilled annotations marking my dad’s favourite cakes. Having said that though, there’s no harm in making a few amends, especially when it comes to flavours.
Coconut and lime is a winning combination, so I decided to tweak a favourite recipe and add some citrus notes to this loaf cake – a sprinkling of zest in the sponge and a squeeze of juice in the icing drizzled over the top.
With little flour this loaf cake is moist and the desiccated coconut gives it the crumbly texture and now with the addition of the lime, it has a tangy taste, making it a lovely spring bake to be eaten alongside a fragrant cup of earl grey tea.
Note: the original coconut recipe is from the book Favourite Cakes by Jane Suthering.
Coconut & Lime Loaf
For the loaf cake:
125g butter (I used a dairy free butter)
125g caster sugar
2 tablespoons of warm water
2 eggs, beaten
75g self-raising flour
½ teaspoon of baking powder
75g desiccated coconut
Zest of one lime (leave some to sprinkle on the top for decoration)
For the lime icing:
Note: this will make slightly more icing than needed if you’re just drizzling it over the top, but if you prefer you could cover the top of the loaf completely in icing.
50g icing sugar
Juice of ½ lime
The rest of the lime zest
Preheat the oven to 180°C and line a 2lb loaf tin with greaseproof paper
Cream the butter and sugar together until pale and fluffy
Whisk in the water one tablespoon at a time
Beat the eggs and whisk in a little at a time
Sift the flour and baking powder and add the desiccated coconut and lime zest
Then fold into the mixture
Pour the mixture into the tin and pop in the oven to bake for 30 – 35 minutes
Leave to cool completely before making the lime icing
In a bowl, mix together the icing sugar and lime juice – you may need to add a touch of water too
Drizzle the icing over the loaf cake and sprinkle the zest over the top