Lime and coconut loaf cake
|150 g||unsalted butter — melted|
|1 1/3 cup||all-purpose flour|
|2 1/2 tsp||baking powder|
|3/4 cup||golden castor sugar — or regular castor sugar|
|2/3 cup||dessicated coconut|
|1/2||fresh lime juice|
|1 tbsp||lime zest|
|1 cup||icing sugar|
|3 tbsp||fresh lime juice|
|2 tbsp||lime zest|
|1/2 cup||coconut flakes — toasted|
|lime slices — fresh or candied|
Preheat the oven to 180°C.
Grease a standard size loaf tin well with non-stick cooking spray. Line with baking paper if you wish.
Place the flaked coconut (topping/garnish) in the oven for a few minutes to toast, remove and set aside for decorating later.
In the meantime, melt the butter and set aside to cool.
Juice and zest the limes and set aside.
Combine the flour, baking powder, castor sugar and desiccated coconut in a mixing bowl and give it a whisk to ensure there are no lumps and it is well combined.
Now add the eggs, lime juice, zest and melted cooled butter to the dry ingredients and mix until well combined. Do not over mix though as you want a light fluffy batter.
Pour the batter into the greased and/or lined loaf tin and bake for around 50 minutes, or until the cake is golden and a cake tester or skewer inserted into centre comes out clean.
Leave in the tin to cool for around 5 – 10 minutes. Then remove from the tin, transfer to a wire cooling rack and cool completely
Once cooled, pour over the glaze and garnish with the toasted coconut flakes and sliced limes
Leave the cake on the cooling tray while glazing and place a board or baking/wax paper underneath to catch any run off from the glaze (If you glaze the cake on the serving plate the run off will pool around the sides and might make it soggy).
Sieve the icing/powdered sugar into a bowl (this is important in order to prevent lumps)
Add the lime juice and zest and mix until a smooth, lump free, glaze forms.
Pour slowly and evenly over the cake, letting it drizzle down the sidesGarnish with the toasted coconut flakes and sliced limes or with toppings of your choice.
Reprinted with permission from Vanessa Vermaak, follow along on Instagram for more recipes.