Coconut & Lime Drizzle Cake

  • 80g Whitworths Desiccated Coconut (plus a little extra for sprinkling on top!)
  • 165g unsalted butter, softened
  • 165g caster sugar
  • 3 medium eggs
  • 130g self-raising flour, sieved
  • 1 lime, zest and juice
  • 68g icing sugar

Ready… Steady… Bake…

  • Preheat your oven to 180°C / Fan 160°C / Gas Mark 4 then grease and line a 1lb loaf tin with baking parchment.
  • Cream the butter and caster sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each egg.
  • Fold in, with a metal spoon, the sieved flour, half of the lime zest and the coconut.
  • Place into the tin, level the top then bake in the centre of your preheated oven for 45-50 minutes until golden on top (test with a skewer, if it comes out clean the cake is cooked). Leave to cool.
  • Once cool turn out then mix the icing sugar with 1tbsp lime juice to form a runny icing.
  • Pour over the top of the cooled cake allowing it to drizzle down the sides, then decorate with the rest of the lime zest and a sprinkle of desiccated coconut. Serve and enjoy!
Print recipe
  • 20 mins
  • 45-50 mins
  • Makes 10