The last couple of weeks at work have been the dream. Year 10 have been on work experience and Year 11 have been finishing their final exams. I don’t think I’ve ever had this much free time during the term since I started teaching, so I made the most of a free evening to bake! It’s so relaxing and I love trying something new. This week I tried a lime and coconut cake for the first time and it turned out so much better than I expected! I adored the contrasting flavours, and so did everyone that tried it. It didn’t last long at all, having taken the leftovers into work the following day!
This recipe is gluten and dairy free so perfect for anyone with food intolerances, or IBS. It’s also incredibly tasty… And I had a record number of you asking for the recipe. Thanks so much for following my social media accounts, it means a lot.
Lime & Coconut Cake
- 175 g Gluten free self-raising flour
- 175 g Butter (dairy free – I use the Stork baking block)
- 175 g Caster sugar
- 3 Eggs (medium)
- 2 Limes (Juice & Zest)
- 30 g Desiccated coconut
- 100 g Icing sugar
- 10 g Desiccated coconut
- 1 squeeze Lime juice (and a little zest to decorate)
- Preheat the oven to 180 degrees or gas mark 4.
- In a large bowl, cream together the butter and sugar (you may want to leave the stork baking block out of the fridge for a while first to soften to make it easier).
- Gradually add the egg and self-raising flour while folding, until you have combined all the ingredients. Add the lime zest and juice as well as the desiccated coconut, mix well then transfer the cake mixture to a lined loaf tin.
- Bake in the oven for 45 minutes, then leave to cool.
- Once the cake is cool, make the icing using icing sugar, water and a squeeze of lime juice.
- Drizzle across the cake, then sprinkle lime zest and desiccated coconut across the top of the cake.
I hope you enjoy baking this one, it’s certainly going to be a summer favourite for me! Let me know if you give it a try.