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Zingy and zesty – this Coconut & Lime Drizzle Cake will take you to the tropics!
Zingy and zesty – this Coconut & Lime Drizzle Cake will take you to the tropics!
Prep time 30 minutes Ready In 1 hour Servings 6 portions Difficulty Easy
Ingredients
Cake
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
Citrus Syrup
2 limes juiced
100 grams caster sugar
toasted coconut flakes to serve
(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.
