Coconut & lime cake

Sunday – The end of the weekend and thinking of Monday morning led me to think of cake. A few store cupboard ingredients and 2 fresh green limes and there it was. It took just minutes to mix up but we had to wait an hour for it to cook on a low heat. The icing makes it very special and there is plenty left to last til the middle of the week. Excellent.

I used a recipe from a Marks & Spencer cook book called the Baking Bible. They have some wonderful cookbooks which make perfect gifts for almost everyone. I have quite a few in my collection.

Coconut & lime cake

Cream together 175g of unsalted butter with 175g of caster sugar. Gradually add 3 beaten eggs to the mix. Sift in 150g of self-raising flour and fold into the mix. Fold in 85g of dessicated coconut plus the juice and grated rind of 1 lime. Pour mixture into a lined cake tin (around 20-23cm). Bake for 1 hour in a low heat oven 160C.

The surface should be golden and a skewer should come out clean. Allow to cool before icing with 175g of icing sugar, the grated rind and juice of 1 lime and a few drops of water if needed to make a smooth paste. Spoon the icing onto the cake top and sprinkle with a little toasted coconut. I used a lot!