Coconut Lime Drizzle Cake
Zingy and zesty – this Coconut & Lime Drizzle Cake will take you to the tropics!
- Preparation time30 minutes
- Cooking time30 minutes
- Servings6 portions
- DifficultyEasy
Ingredients
- 175 grams self-raising flour
- 1 tsp baking powder
- 175 grams Flora
- 175 grams caster sugar
- 3 medium eggs
- 50 grams desiccated coconut
- 2 tbsp milk
- 2 limes juiced
- 100 grams caster sugar
- toasted coconut flakes to serve
Nutritional Guidelines
(per serving)
(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.
