Coconut and Lime Cake

Coconut and lime are a classic combination and work so well in this beautifully light, moist cake.
I make this two different ways depending on how I feel, sometimes with a syrup poured over the warm cake so it soaks in, other times (like in the picture below) I make a runny icing and trickle this over the warm cake to form a glaze.

 

Ingredients

150g Soft Butter (spreadable is fine)

175g Caster Sugar

Fine Zest of 1 Lime

2 Large Eggs

3 heaped tablespoons Natural Yoghurt

175g Self-Raising Flour

50g Desiccated Coconut

For the Syrup

Juice of 1 Lime

50g Caster Sugar plus more for sprinkling

Or for Icing Glaze

Juice of 1 Lime

50-100g of Icing Sugar (depending how thick you want it)

• Preheat the oven to 175C (fan) and line a loaf tin with greaseproof paper.
• Whisk the butter, caster sugar and lime zest together until pale and fluffy.
• Slowly whisk in the eggs and natural yoghurt then gradually add the flour and coconut.
• Spoon the mixture into the lined tin and bake in the preheated oven for 45-50 minutes until a skewer comes out clean when inserted into the middle.
• Let it cool for 5 minutes in the tin.
• For the syrup put the lime juice and the caster sugar into a small pan, heat for a very short time whilst swirling the pan until the sugar is mostly dissolved.  Pour the syrup over the cake while it is still in the tin, sprinkle with some extra caster sugar then let it cool completely.
• For the icing take the cake out of the tin and put it onto a plate.  Mix the lime juice with the icing sugar to the thickness you want (I like it runny enough to slightly soak in leaving a glaze on the top but you can make it thicker if you like more icing).  Trickle the icing over the top of the cake so that it runs randomly down the sides then leave to set.