Lime and Coconut Loaf Cake
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Butter (softened)
- 225 g Caster Sugar
- 4 Eggs
- 175 g Self Raising Flour
- 40 g Desiccated Coconut
- 25 g Ground Almonds
- 3 Limes (zest of)
- 60 g Caster Sugar
- 2 Limes (juice of)
Method
- Preheat the oven to 180β (160 Β°fan/ 350β/ Gas 4) and grease and line a 2lb (1 kg) loaf tin with baking paper.
- In a large mixing bowl, cream the butter and sugar until soft and fluffy.
- Beat in the eggs one by one.
- Fold in the flour, desiccated coconut and ground almonds, until everything is combined
- Stir through the lime zest.
- Spoon the cake mixture into the tin and bake in the oven for 1 hour 10 minutes (start checking after 1 hour).
- Mix together the drizzle ingredients and pour over the hot cake. Allow to cool before slicing.