Coconut and Lime Drizzle Cake

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.

Jump to:

• Ingredients used
• STEP-BY-STEP photos and instructions
• Tips and FAQs
• Other drizzle cake recipes
• Coconut and Lime Drizzle Cake

Ingredients used

• 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 sponge

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

The drizzle

• 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.

Other drizzle cake recipes

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