lime + coconut loaf cake

lime and coconut 3

Have you folks heard of the Bumpkin Betty Baking Club? The lovely Jaclyn at Bumpkin Betty has recently set it up, and basically there’s a monthly theme that we all bake to, and then share our creations in the accompanying Facebook group. The May theme is ‘Spring has sprung’, so I think this citrussy, coconutty number sums that up pretty well 🌴

lime and coconut 2

I have been known to go on drunken rants about how much I hate buttercream, but the great exception is lemon (or lime) buttercream. That stuff is the greatest because the citrus just cuts through the sugar beautifully.

This delish recipe comes courtesy of the café where I used to work, where it was a staple on the menu.

Lime + Coconut Loaf Cake

Ingredients:

Lime and coconut cake:
  • 115g soft, unsalted butter
  • 170g caster sugar
  • 2 eggs
  • 170g plain flour
  • 2 tsp baking powder
  • 4 tbsp milk
  • zest of 1.5 limes
  • 1 tbsp desiccated coconut
Lime syrup:
  • juice of 1 lime
  • 2 tbsp icing sugar
Lime buttercream:
  • 35g soft, unsalted butter
  • approx. 150g icing sugar
  • juice of 1 lime
  • coconut and lime zest, to decorate

Method:

Line a loaf tin with greaseproof paper and preheat your oven to 160*C {fan-forced}.

Cream together the butter and sugar until pale and fluffy, then add the lime zest.

Mix together the milk and eggs in a jug; sieve together the plain flour and baking powder.

Add the egg/milk mixture and the flour alternately to the creamed butter, folding through gently.

Finally, stir in the coconut and pour into the tin. Bake for 45-55 minutes, until a skewer comes out clean.

Whilst still warm, mix together the lime juice and icing sugar to make a syrup and pour over the cake. Leave to cool completely.

For the icing, beat together the butter and icing sugar, and add the lime juice. Adjust the consistency with more juice or icing sugar if necessary, then spread over the cake. Decorate with the remaining zest and a little more coconut

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4 thoughts on “lime + coconut loaf cake

  1. What a beautiful looking cake Hannah, it really does sound beautifully fresh and spring like with the lime and coconut flavours. I’d love a slice now with a pot of tea 😉 I’d not heard of the Bumpkin Betty Baking Club either, I’ll have to pop over and have a look.

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    • It’s honestly one of my favourite cakes – really tangy and fresh, and very low-maintenance! You should definitely check the club out, it’s a lovely little growing community of baking addicts 😀

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  2. You can’t go wrong with lime and coconut – those flavours are perfect together. I’m with you on buttercream (it’s so rich and sweet). I normally leave my cakes un-iced, but this one sounds nice. I wonder if you could even use coconut cream in place of the butter?

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    • Yeah, I’m really not a fan… those cupcakes where there’s the same amount of icing to cake leave me on such a sugar high I can practically feel my teeth disintegrating! Coconut cream would be a really interesting experiment… I’ve also thought of putting coconut extract into the buttercream too, but I think that would make it sweeter. Thanks for commenting 🙂

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