I want to thank Rosie from Rosie Bakes a Peace of Cake for sharing this wonderful recipe, thank you so much sweetie! Yesterday while chatting on MSN she showed me this recipe and we both decided that we had to make this asap. It sounded so good and I was drooling reading the recipe, let alone viewing the picture. Well folks this cake IS drool-worthy and absolute tropical heaven. If you love citrussy cakes with the added flavour of coconut, then this is the cake for you! I will be making this cake again and it will be especially good served in the summer ;o)
For the cake
175g (6oz) self-raising flour, sifted with a pinch of salt
175g (6oz) butter, diced
175g (6oz) golden caster sugar
3 medium eggs, beaten
50g (2oz) sweetened and tenderised coconut (you can use dessicated coconut)
Zest and juice of 2 limes
1tsp baking powder
For the icing
125g (4oz) golden icing sugar, sifted
1tbsp sweetened and tenderised coconut (or dessicated coconut) to decorate
1 Preheat the oven to 180°C (160°C fan oven) mark 4. Line a 900g (2lb) loaf tin with a greaseproof loaf liner.
2 Put the flour, salt, butter, sugar, eggs, coconut, lime zest and juice and baking powder in the bowl of a freestanding mixer, fitted with a K beater. Mix together slowly, gradually increasing the speed and mixing for 2min.
3 Pour the mixture (it'll be quite runny) into the tin and bake in the oven for 45-55min or until golden, well risen and cooked through - a skewer inserted into the middle should come out clean. Leave to cool for 10min then lift out the cake, keeping it in the liner.
4 To make the icing, finely grate the zest from the lime and cut away the white pith. Chop the lime flesh, then put in a mini processor with the zest and whiz for 1-2min until finely chopped. Add the icing sugar and blend until smooth. Pour over the cake then sprinkle the coconut on top to decorate.