Loaf cakes always have the most amazing smell when they are baking and when they are fresh out the oven.
This loaf incorporates one of my favourite ingredients – Coconut. I love anything coconut but my favourite thing is a Bounty Chocolate Bar.
When I was moving my baking stuff from my mum’s to my boyfriend’s house, I found some loaf cases in one of the boxes which I forgot I had been given by a friend.
Loaf cases are great as they just fit into a normal sized loaf tin and they keep on the yummy cake inside. They are also useful once you start cooking the cake as you can fold up the case over the cake to keep it moist.
This time of year has me wishing that I could be laying a nice beach in the sun. This cake makes me think of summer a lot because of the flavours.
These flavours make two very nice cocktails – Mojito and Pina Colada both should be drunk on a beach under the sun.
I juiced a lime and added a handful of desiccated coconut and mixed them up to give this loaf cake an extra crunchy top a bit like you get on a Lemon Drizzle Cake.
Lime and Coconut Loaf
Ingredients
- 175 g butter
- 3 large eggs
- 250 g condensed milk
- 55 g desiccated coconut
- 1 lime juice and zest
- 175 g self-raising flour
- 1 tsp baking powder
Icing
- 100 g icing sugar
- Long strands lime zest and juice 1 lime
- Long strands lime zest and juice 1 lime
Instructions
- Preheat the oven to 170°C, gas mark 3. Line a loaf tin with baking parchment.
- Whisk all the ingredients together in a large bowl until fully incorporated and it is pale and creamy
- Pour into the tin and bake for 55-65 minutes spring and cooked through. Cool the cake slightly then remove from the tin and place on cooling rack to cool completely.
- For the icing – simply mix enough lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.
