Coconut and Lime Drizzle Cake

5 from 1 vote

Coconut and Lime Drizzle Cake with a hint of coconut rum, a delicious dessert 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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: British

Servings: loaf

Calories: 3310kcal

Author: Daniela Apostol

Equipment

1 loaf tin
Oven

Ingredients

175 g butter, soften (¾ cup, 6.2 oz)
175 g sugar ( 6.2 oz)
3 eggs
175 g self-raising flour (1 ¾ cup, 6.2 oz)
1 teaspoon baking powder
50 g desiccated coconut (½ cup)
1 tablespoon coconut rum
zest from 2 limes

For the drizzle

50 g sugar (¼ cup)
juice from 2 limes

Instructions

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.

Video

Notes

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.

Nutrition