The cake contains desiccated coconut, coconut milk and lime zest and I stopped with a sharp lime glaze.
Lime and coconut cake
175g caster sugar
Zest of two limes
25ml coconut milk (or grams if you coconut milk is really thick)
175g self raising flour
40g desiccated coconut
Two (or more) tablespoons of coconut milk
Juice of one lime
Tablespoon if caster sugar
Preheat the oven to 180C/160C FAN and grease and the base of a loaf tin.
Beat the butter and sugar together until light and creamy thn beat in the lime zest. Beat in the 3 eggs until well combined then briefly beat in the 25ml coconut milk. Gently beat in the flour until just combined then add in the desiccated coconut, finally beat in the remaining two tablespoons of coconut milk. If your batter is very thick and you have coconut milk to spare you can add a little more here.
Pour the batter into the prepared tin and using a spatula make a gentle grove down the middle, this will help stop it rising too much in the middle.
Bake for 40-50 minutes until golden and a skewer comes out clean. Allow to cool for a few minutes in the tin whilst you make the glaze.
To make the glaze gently heat the lime juice and caster sugar in a pan until thick and syrupy.
Turn the cake out onto a wire rack and while still warm brush the top with the sticky glaze. If you like sprinkle a little desiccated coconut on the top for a pretty affect.
Mark really liked this cake but if I am being brutally honest I think I under baked it just a tad. The flavour was good but I think the texture would be greatly improved from an extra 5 minutes in the oven.