A delicious tropical take on lemon drizzle cake. It’s an easy all-in-one mixture and it freezes well too.
SERVES 8 – PREP 20 MINS – COOK 40 MINS
175g self-raising flour
175g caster sugar
finely grated zest of 2 limes
40g desiccated coconut
FOR THE TOPPING
4tbsp caster sugar
juice of 2 limes
2tbsp desiccated or shredded coconut
1 Heat the oven to 180C, Gas 4. Grease a 500g loaf tin and line the base and short sides with a strip of baking paper long enough to overhang at each end.
2 Place the butter in a large bowl. Add the flour, sugar, lime zest, eggs and coconut and, using an electric mixer, mix until soft, smooth and creamy.
3 Spoon the mixture into the loaf tin and level the surface. Bake for about 40 mins until golden and just firm to the touch. A skewer inserted into the centre should come out clean.
4 While the cake is still warm and in the tin, mix together the caster sugar and lime juice for the topping and spoon over the cake. Sprinkle over the coconut and leave to cool in the tin. To remove from the tin, run a knife along the long sides to loosen and lift the cake out of the tin holding the overhanging paper at each end. Slice to serve.