Coconut and Lime Drizzle Cake with a hint of coconut rum, a delicious dessert made in a loaf tin for every occasion. The sponge is moist and light, and the lime drizzle adds a tangy summery touch. It's very easy to make with a few simple ingredients, and it's ready in way under an hour.
If you are looking for an easy dessert with minimal prep time, a good old drizzle cake is always your best bet. There are no fillings to worry about, and no waiting around, as the drizzle is poured over it as soon as it's coming out of the oven.
However, the only waiting is for the cake to cool down completely afterwards, as I find that the flavours come through a lot better when the cake is cold. It doesn't have to be refrigerated, it's best to be kept at room temperature.
The cake stays moist for up to 3 days, and even after that, when it's not as fluffy as it used to be, it's still amazing with a nice cup of tea or coffee. Although it's hard to believe that the cake will be around for that long.
- butter - soften, but not melted
- sugar - I prefer graduated sugar, especially for the drizzle, has it has a better texture for it
- eggs - make sure they are at room temperature
- self-raising flour - it works better than the regular flour, as it helps with the fluffy texture
- baking powder - still use it even if you use self-raising flour
- desiccated coconut
- coconut rum - it can be omitted, but I find that it helps massively to achieve maximum flavour
- limes - we need the zest for the sponge and the juice for the drizzle
STEP-BY-STEP photos and instructions
The secret to a beautifully risen cake is having the ingredients at room temperature - this ensure an even and quick rising. The oven temperature is also crucial, too high, and the cake will brown too quickly, and eventually collapse in the middle when it's out of the oven.
- in a large bowl, cream together the soft butter and sugar until creamy and smooth - I like to use a hand mixer here as it's a lot more effective than beating by hand with a spatula or whisk
- add the sifted flour, baking powder, lime zest, coconut rum, desiccated coconut and milk
- use a spatula now to gently bring all the ingredients together - otherwise you risk having flour everywhere, once the ingredients are combine, you can use the hand mixer for 10-20 seconds to get a smooth batter
- butter and flour a loaf tin, transfer the batter to the tin, and spread it evenly
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 35 minutes or until a skewer inserted in the middle comes out clean
- to make the drizzle, mix the juice of 2 lime with sugar, and pour it over the cake as soon as it comes out of the oven - when the cake is still hot, it will absorb the drizzle better. Be generous with the drizzle, the more, the more delicious and moist.
You can sprinkle some more desiccated coconut over the cake after the drizzle, it will stick better on the cake, but that's entirely optional.
Tips and FAQs
There is little that can go wrong with this cake, although as mentioned previously, the oven temperature plays a crucial role here.
If you feel that the cake browns too quickly, while the middle is not baked properly yet, you can loosely cover it with kitchen foil, and continue to bake it until it's ready.
The coconut rum is optional here - but I find that it enhances all the flavours, and gives a cheeky boozy touch. However, the amount used is too low to be of any concern.
When you fill the loaf tin with too much batter, the cake will brown at the top while the middle is still raw, so it is always best to only have it ⅔ filled. When the cake comes out of the oven, it will sink in the middle if it's still not quite baked in the middle.
No, the cake can be stored at room temperature for up to 3-4 days, in the fridge the sponge hardens.
Other drizzle cake recipes
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Coconut and Lime Drizzle Cake
- 1 loaf tin
- 175 g butter, soften
- 175 g sugar
- 3 eggs
- 175 g self-raising flour
- 1 teaspoon baking powder
- 50 g desiccated coconut
- 1 tablespoon coconut rum
- zest from 2 limes
For the drizzle
- 50 g sugar
- juice from 2 limes
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the sponge, add the soften butter and sugar to a large bowl, and use a hand mixer to cream them together until smooth and silky.
- Add the eggs one by one, beating well after each addition.
- Sift in the flour, add the baking powder, coconut rum, desiccated coconut and lime zest, and use a spatula to combine all the ingredients together.
- Butter and flour a loaf tin, and add the batter, spreading it evenly.
- Bake for 35 minutes or until a skewer inserted in the middle comes out clean.
- To make the drizzle, combine the lime zest with the sugar, and pour it over the cake as soon as it comes out of the oven.
- Leave the cake to cool down completely, then use a sharp knife to run it around the edges of the cake, it should come out of the tin easily.
- Sprinkle more desiccated coconut over.
- Click on the US Customary link to see the measurements displayed in cups and ounces
- The servings can be adjusted by clicking the number next to Servings.
- The secret to a beautifully risen cake is having the ingredients at room temperature - this ensure an even and quick rising. The oven temperature is also crucial, too high, and the cake will brown too quickly, and eventually collapse in the middle when it's out of the oven.
- If you feel that the cake browns too quickly, while the middle is not baked properly yet, you can loosely cover it with kitchen foil, and continue to bake it until it's ready.
- The coconut rum is optional here - but I find that it enhances all the flavours, and gives a cheeky boozy touch. However, the amount used is too low to be of any concern.