Coconut and Lime Loaf Cake 

 “Bakers make the world smell better”.

Coconut and Lime Loaf cake – truly a “Taste of Paradise”. To add to the awesome flavour of the tropics, there is a good pinch of sea- salt to give the cake a balance in flavour. Thick coconut milk or coconut cream  is added to enhance the subtle taste of the grated coconut and finely a generous portion of grated lemon rind you just cannot omit- it all keeps adding on to the final taste of this soft, delicate cake. 
Here at home, by Friday evening I start thinking of what to bake over the weekend – could be a simple cake, a bread or even just some breakfast muffins. Not as simple as that, flavour of the cake has got to be different, the topping on the loaf of bread should be something new and the breakfast muffins should be quick and easy-  basically, it should be something new every time!

I came upon this simple  recipe in an old cookbook – but of course, the original recipe said milk, I changed it to coconut milk, and an addition of sea- salt was added on for extra taste and flavour. If you’re thinking there’s going to be left overs – think again. The first time I made this cake, it was over in a jiffy and I kind of realised why? It’s the softness and texture combined with the deadly combination of lime and coconut that makes this cake so irresistible.

I love baking and there is nothing  more heavenly than having your home filled the aroma of ‘something’s baking’? This is an absolute destress for me – and I love it.

Happy to be sharing this heavenly recipe:

Ingredients

  • Butter -100gms + 2 tbsp
  • Sugar- 1 cup (powdered)
  • Eggs -2 large 
  • Flour-1 cup
  • Baking powder- 1 level teaspoon
  • Coconut – 3/4  grated
  • Coconut milk-1/2 cup( thick)
  • Lemon rind -2-3 tbsp grated
  • Lime juice – 1/4 cup
  • Vanilla essence -1 tsp
  • Sea – salt – a big pinch

 Method:

  • Preheat oven to 180 deg.c for 15-20 minutes.
  • In a bowl, whisk butter and sugar till creamy.
  • Add eggs one at a time and beat well after each addition.
  • Sieve flour and baking powder together.
  • Add lemon rind, sea- salt and grated coconut to the batter and mix well.
  • Add lime juice and v.essence and alternate with flour. ( 2 batches)
  • Finally add thick coconut milk and mix well.
  • The cake batter should be light and should drop easily from a spoon.
  • Pour the cake batter into a greased and dusted tin and bake at 180deg.c for 40-45 minutes.
  • Leave to cool in the cake tin for 15-20 minutes.
  • Remove onto a wire rack.
  • When cool, spread lemon glazing on top and serve. 

Chefs tips:

  • Measure out 1 cup of sugar and then powder.
  • All ingredients should be at room temperature.
  • The baking tray should be placed in the center of the oven.
  • For half a cup of thick coconut milk take 3/4 cup grated coconut and add 1/2 cup of hot water, blend well in the mixie for a couple of minutes. Strain and measure out half a cup of thick coconut milk.
  • If the batter shows any sign of curdling, add 2-3 tbsp of sieved flour and mix well.
  • This cake is very soft and should be transferred from the cake tin to a wire rack carefully to cool.
  • If there are left overs after two days, store the remaining  cake in the refrigerator in a closed container.
  • This cake should give you 8-10 slices.

Lemon Glaze Icing:

  • Icing sugar- 1 cup (sieved)
  • Lime juice -3-4 tbsp (strain)
  • Take icing sugar in a  bowl, add lime juice and stir well till a thick paste is formed.
  • Drizzle on top of the cake and leave to set.

Till my next post,

Cheers

Rose

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