Dessert
Coconut Lime Drizzle Cake
Zing and zesty – this Coconut & Lime Drizzle Cake will take you to the tropics!
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.
Cooking Time
30 minutes
Prep Time30 minutes
Servings16
- 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
- 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.
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