A couple of months back I indulged in a lime and coconut cupcake while working at the Handmade markets and I have been dreaming of it ever since.
Now that I’m clawing back some time of my own I’ve decided to stop dreaming of the lime and coconut cupcake and make my own.
I found this recipe in the The Essential Baking Cookbook only it was for a lemon and coconut cake so I decided to switch out the lemon and replace it with lime. It was a screaming success.
The cake is light and fluffy and has such a wonderful tang to it. It totally satisfied my craving.
Lime Coconut Cake
1½ cups (185g) self-raising flour
½ cup (45g) desiccated coconut
1 tablespoon grated lime rind
1 cup (250g) caster sugar
125g unsalted butter, melted
1 cup (250ml) milk
1½ cups (185g) icing sugar, sifted
1 cup (90g) desiccated coconut
½ teaspoon grated lime rind
¼ cup (60ml) lime juice
1. Preheat the oven to moderate 180ºC. Lightly grease a deep 20cm round cake tin and line with baking paper.
2. Sift the flour into a large bowl and add the coconut, lime rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the center of the cake.
3. Leave the cake in the tin for 5 minutes before turning onto a wire rack to cool completely.
4. For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lime rind and enough lime juice to make a stiff but spreadable icing. Spread the icing over the cold cake.
Source: The Essential Baking Cookbook