Saturday, 21 January 2012

Coconut and Lime Drizzle Cake

This is another adaptation of this fabulous Annie Bell recipe, which is turning out to be very adaptable and versatile, as I'd hoped. The fact that I can take out flour and substitute desiccated coconut, without affecting how well the recipe works is very encouraging.

This flavour combination was delicious, very light and delicate, and the texture of the cake was light too, quite unusual for coconut cakes, which often turn out quite stodgy. I kept the topping simple - just a dusting of sugar on top of the lime drizzle - but a lime flavoured glacé icing and some shreds of toasted coconut would have made the cake more interesting if it was being used for a special occasion, rather than an everyday cake.

180ml sunflower oil
270g caster sugar
3 eggs
zest of 2 limes (reserve the juice for topping)
100ml milk
250g plain flour
50g desiccated coconut
2 teaspoons baking powder

Topping - 2 tablespoons golden syrup, juice of 2 limes, granulated sugar for sprinkling

Prepare a 23cm(9") square baking tin and preheat the oven to 190C.
Whisk the oil, sugar, eggs, lime zest and milk together in a large bowl, until the oil appears amalgamated.
Sift in the flour and baking powder, add the coconut and whisk until smoothly blended.
Transfer the batter to the baking tin and bake for about 30 minutes, until a test probe comes out clean.
While the cake is baking, blend the golden syrup and lime juice together.
Prick the hot cake all over with a fine probe, such as a cocktail stick, and drizzle over the lime juice mixture. When any puddles of juice have been absorbed, sprinkle over a little granulated sugar, and leave the cake to cool in the tin.


Foodycat said...

I really like that plate! Coconut and lime is such a good cake combination, and your texture looks just perfect.

Suelle said...

Thanks, Foodycat! The plate is one of the few modern ones that I've bought specifically for my blog photos - it's from Wilkinson's (Poppy Meadow range).

C said...

The texture looks fabulous - I really like it when you can see the inside of a cake properly, and you always take really good photographs for that. Crunchy sugar looks great too! I was wondering whether the plate was new - it's really nice! I keep buying plates for photography, and then forgetting that I've got them....

Phil in the Kitchen said...

I've had a few semi-disasters with coconut cakes in the past, but this one looks really good. I love that combination of lime and golden syrup for the drizzle.

snowy said...

The combination of lime and coconut sounds delicious - looks very moreish. Great texture, and I love the plate too.

Baking Addict said...

Looks great! I'm not a fan of coconut but as you said this recipe is so versatile you can make many different variations, definitely a keeper!

Dom at Belleau Kitchen said...

There's something wonderfully old fashioned about the look and sound of this cake. I can imagine my grandma baking it. The coconut is a great addition. So light! Heavenly x

Chele said...

My mouth is watering! The idea of coconut and lime in a drizzle cake sounds so tempting ... all I need now is a slice of that cake and my island paradise ;0)

Suelle said...

Thanks for your generous comments, C - I think it's important to see what the inside of a cake looks like, particularly if it's heavily decorated. Anything can be made to look good on the outside!

Kate@whatkatebaked said...

That is one great looking everyday cake! I really must try some of your brilliant adaptations of the Annie Bell recipe, each looks so more-ish!

celia said...

Beautifully looking crumb, Suelle! It looks like a great cake for afternoon tea...