Wedding baking part 2: Coconut and Lime Cake



Well, I finally have a bit of time to catch up on my writing up bakes I’ve done over the past couple of months which have been lingering on the camera. Life has been a bit manic recently!

So, this lovely Lime and Coconut Cake was the second of the bakes which I did for Alex and Becca’s wedding last month (the first of which was the Leon Pecan Pie). Not a lot to add to the story, but the cake was nice enough to write up. 

The only thing I would note is that the ‘crust’ around the side of the cake can go very dark, probably due to the high sugar content in the condensed milk. Probably best to use a reasonably thick loaf tin and/or line it fully with grease-proof paper to minimise this.

Coconut and Lime Cake

175g butter, softened (3/4 cup)

3 large free range eggs, beaten

250g of sweetened condensed milk (scant 200ml or scant 3/5 cup)

40g of desiccated coconut (generous 1/2 cup)

the finely grated zest and juice of one lime

175g of self raising flour (generous 1 1/2 cups)

1 tsp baking powder

For the drizzle icing:
the juice and zest of 1 lime

100g of icing sugar sifted (3/4 cup)

toasted flaked coconut to decorate (I omitted this in my cake)

Preheat the oven to 170*C/ 325*F/ gas mark 3. Butter and base line a 2 pound loaf tin with wax or parchment paper. Set aside.

Place all of the cake ingredients in a bowl. Beat with a hand held electric whisk for several minutes, just until the batter is smooth and pale. Don’t overdo it.

Scrape the batter into the prepared pan, smoothing the top over.

Bake for about 1 hour, or until risen and a toothpick inserted in the centre of the cake comes out clean. Allow to cool slightly in the tin, then lift out to a cooling rack to cool completely.

Once cold, whisk together the icing sugar, zest and lime juice to give you a smooth drizzable icin Drizzle this over the cake with a spoon and toss on the toasted coconut flakes. (To toast the coconut flakes, spread it onto a baking sheet and leave in the heat of the oven after you have removed the cake for about 5 to 8 minutes)

This recipe originally came from:


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