Prep 20 mins
Cook 40 mins
A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.
- 14 ounces golden caster sugar, divided (375 g)
- 4 ounces butter, softened (120 g)
- 6 ounces self raising flour (175 g)
- 1 teaspoon baking powder
- 2 eggs
- 3 limes, juice and zest of
- 400 g coconut milk, divided
- Preheat oven to 180°C.
- Butter and line the base of a loaf tin with baking parchment.
- Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
- Split the coconut milk in half and set one half aside for the topping.
- Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
- Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
- Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
- Stir in the lime juice and set aside.
- With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
- When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
- Leave cake until completely cold. Sprinkle the lime sugar over the top.
This was an excellent cake/loaf. Very moist with an interesting and wonderful taste. I am a big fan of lime, and this hit the mark. The only thing I did different was to put it under the broiler for a few seconds to kind of crystallize the sugar and make it crunchy. Thanks for this great recipe. Made for Spring Pick-A-Chef 2013.