This coconut and lime drizzle cake is a delicious variation on the classic lemon drizzle. The addition of coconut produces a lovely light crumb and the lime juice and zest gives the cake a lovely tangy flavour.
The great British Bake Off
Hands up all of those who like watching The Great British Bake Off. Especially given the record breaking viewing numbers I'm pretty sure I'm in good company! I missed the first few series and only started watching it when my son William did.
I have been hooked ever since since there is something so relaxing about switching off from the rest of the world and watching other people bake. Their successes and failures, flavour combinations and creations never fail to entertain and inspire.
When I started blogging I decided I was not going to just take a back seat though, but instead started to write posts with recipes to tie in with the show each week .
This recipe was the very first of these posts and was originally devised for the great bloggers bake along to run along side the Great British Bake Off 2016.
Fast forward several years and I have continued to bake along most week. From 2019 my Great British Bake Off recipes will be found on my baking blog Only Crumbs Remain
Coconut and Lime Drizzle Cake
Lemon Drizzle cake is a firm favourite in our household and is probably the first cake William my son learnt to make for himself. Because I originally baked this cake as part of a bake along to the Great British Bake Off I was looking for a bit of a twist on this great classic.
As Paul and Mary said in the show (yes this was when the show was still on the BBC), the cake has to be moist and flavourful. S o I decided to add coconut to give a lovely moist crumb and use limes to make a delicious tangy drizzle.
Lime and coconut is such a great flavour combination and you can add a splash of rum as I did, if you feel particularly frivolous. With or without the rum, this coconut and lime drizzle cake is easy to make and tastes divine. So on your marks. Get set........ Baaaake!!!
Step by step coconut and lime Drizzle cake
Hints, tips and variations
- Beat the butter and sugar together until very pale and fluffy. I like to use golden caster sugar for my cakes - it is unrefined and I think gives a better flavour. Regular caster sugar is fine though.
- Add the eggs a little at a time and beat well after each addition - if the mixture curdles (splits) it may effect the rise. If this begins to happen add a tablespoon of the flour before adding the remaining egg.
- To make sure the cake turns out easily I like to line the cake tin. I just line the base and long sides with one strip of paper as this is the easiest.
- I like the addition of rum to the drizzle but this can be left out if preferred.
- Place the cooling rack over a tray before spooning over the drizzle that way if any runs straight off it is not wasted and can be spooned over the cake again
Coconut and lime drizzle cake
for the cake
- 200 g butter softened
- 200 g golden caster sugar
- 3 large eggs lightly beaten
- 200 g self-raising flour
- 75 g desiccated coconut
- finely grated zest and juice of 1 lime
for the drizzle
- finely grated zest and juice of 1 lime
- 50 g golden caster sugar
- 2 tbsp white rum optional
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin.
- Beat the 200g (7oz) butter and 200g (7oz) sugar together until pale and fluffy. Add 3 beaten eggs a little at a time beating well after each addition.
- Add 200g (7oz) flour, 75g (3oz) coconut, and the zest and juice of 1 lime and gently fold in. Spoon into the prepared tin and bake in the centre of the oven for 50 minutes - 1 hour until springy to the touch and a skewer inserted into he centre comes out clean.
- While the cake is baking, prepare the drizzle. Place all the finely grated zest and juice of 1 limes with 50g (2oz) caster sugar into a small pan and heat while gently stirring until the sugar dissolves. Remove from the heat and stir in 2 tbsp of rum if using.
- Remove the cake from the oven when it's done and allow to cool in the tin for about 5 minutes before transferring to a wire rack.
- Place the wire rack over a tray. Prick the cake all over with a skewer, and slowly spoon the drizzle over the cake allowing time for the syrup to sink into the cake before adding the next spoonful.
- Allow to cool and serve cut into slices.
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