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Add a tropical twist to your lime drizzle cake using Flora Dairy Free Coconut & Almond spread. This coconut cake with zesty lime is a perfect treat.
Zing and zesty – this Coconut & Lime Drizzle Cake will take you to the tropics!
Prep time 30 minutes Cooking time 30 minutes Servings 16 portions Difficulty Medium
Ingredients
To make the cake
175 g self raising flour
1 level tsp baking powder
175 g Flora
175 g caster sugar
3 medium eggs
50 g desiccated coconut
2 tbsp milk
For the icing
juice of 2 limes or lemons, strained
100 g caster sugar
toasted coconut flakes, optional
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Spoon the mixture into a greased and base lined 20cm deep round cake tin.
Bake in a preheated oven at 180°C, 160°C fan oven, Gas 4 for 40-50 minutes or until cooked.
Turn out on to a wire tray.
Put the lime juice and sugar in a saucepan and heat gently until the sugar has dissolved.
Bring to the boil and simmer for 3-4 mins until slightly reduced and syrupy.
Whilst cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake.
Variations: The limes can be replaced by lemons or one large orange.
Tip: Instead of 1 cake, bake 12-14 mini cakes and serve with scoops of (lemon) ice cream.
