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Coconut and lime drizzle cake

March 16, 2014 by Katie Bryson

Easy coconut and lime drizzle loaf cake

It’s been a busy week of cooking for photoshoots, recipe creation and food styling. My kitchen has been harbouring obscene quantities of cakes, biscuits and desserts – I’d have done a roaring trade if I’d set up a stall at the front of the house. Needless to say the neighbours have been eating well this week!

My working life as a freelance food writer seems to fluctuate from a fairly laid back existence of blogging about what I cooked for the boys’ tea, to a frantic period of recipe development where I disappear into a cloud of icing sugar and emerge 10 days later totally frazzled.

So as I reconnect with the real world, catch up on the washing and piles of admin, I’ll also be sharing the highlights of what i’ve been up to, starting with this rather zingy coconut and lime drizzle loaf cake.

It’s one of those brilliant chuck-it-all-in-and-give-it-a-good-mix kind of recipes, so there’s no faffing about and therefore an ideal recipe for children to make (for Mother’s Day perhaps?!). If you’re trying to get your primary school aged kids interested in maths, then how about assigning them with all the weighing and measuring?

If you have lunchboxes to fill, make a batch of mini loaf cakes using those nifty mini cases you can get at the supermarket. Reduce the cooking time to around 20-25 minutes, cool, decorate and then freeze. It’s great having a stash of frozen baked treats for picnics or when guests come over.

Easy coconut and lime loaf cake on feedingboys.co.uk

Coconut and lime drizzle loaf cake

Prep time: 10 mins
Cooking time: 1 hour

INGREDIENTS

For the cake

225g flora cuisine
225g caster sugar
2 limes, zest and juice
225g self raising flour
100g dessicated coconut
3 eggs

For the drizzle
1 lime, zest and juice
8 tbsp icing sugar

METHOD

1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line a loaf tin with greaseproof paper.

2. Put all of the cake ingredients in a large bowl and beat until combined.

3. Pour into the prepared tin and  bake for 1 hour until risen and golden. Insert a toothpick into the centre and if the sponge is cooked it’ll come out clean. Pop onto a wire rack to cool.

4. For the drizzle, sieve the icing sugar into a large bowl and then mix in the lime zest and juice to form an icing thin enough to make the glaze.

5. Brush over the surface of the cake and allow to set before serving.

Cook’s tip: Keep an eye on the cake when it’s had about 40 mins in the oven. If the top is starting to go dark pop some foil over the top to stop it burning.

Margarine or butter?

The rather golden colour of this sponge is not from using butter as you might expect, but from a product i’d not tried before. Flora got in touch to see if I could come up with a recipe for them, so I picked up a bottle of Flora Cuisine to try. It’s kind of like liquid margarine, so it’s mega easy to squirt into a mixing bowl. If you’re keeping an eye on your saturated fat intake, Flora Cuisine contains 85% less than butter.

I have to admit I am a complete butter addict, but I was pleasantly surprised how tasty this cake turned out and how light and fluffy the resulting sponge was. I’d certainly use it again, but will always use butter for frosting where you can taste it so directly.

Do you use margarine or butter in your baking? Can you tell the difference in cakes and biscuits?

Sponsored Post

Disclosure: I have been paid for the time spent creating and photographing this recipe featuring Flora Cuisine, and for writing this blog post. All views are my own.

Filed Under: 1 Featured Posts, 1 Featured Recipes, Bakes, Brands, Food Writing, Sponsored Post, Sweet Recipes

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Comments

  1. stephen holman says

    March 16, 2014 at 2:06 pm

    would love to try this, looks yummy!! 🙂

    • Katie Bryson says

      March 16, 2014 at 8:02 pm

      Thanks Stephen – try it you must!! So easy!!!

  2. Dom says

    March 16, 2014 at 5:22 pm

    oooh, coconut and lime, what a glorious combo.. must try that flora stuff too, i’m always intrigued.

    • Katie Bryson says

      March 16, 2014 at 8:01 pm

      Thanks Dom… It’s a bit like a cocktail in a cake… Must add booze next time!!!

  3. laura@howtocookgoodfood says

    March 16, 2014 at 9:27 pm

    Really ,one coconut & lime together in both sweet and savoury dishes. The sharpness of limes does work brilliantly with rich coconut. This is a must make cake, it looks and sounds so delicious!

    • Katie Bryson says

      March 18, 2014 at 11:10 am

      Thanks Laura! I’ve got a bit of a thing about limes at the moment… putting it in everything!

  4. Jacqueline says

    March 17, 2014 at 12:56 am

    I am loving the flavour combo in this one. I must have a go with that. I wasn’t sure if it would be any good.

    • Katie Bryson says

      March 18, 2014 at 11:11 am

      Thanks Jac – yes it was a bit of an experiment really but thankfully turned out lovely 🙂

  5. Urvashi Roe says

    March 18, 2014 at 7:12 pm

    What a gorgeous looking bake. Love the lime and coconut combo. Am not sure about margarine. Am a butter person too. I remember Mary Berry was always a margarine advocate so it’s made me a teeeeeeny but less sceptical. Love a good debate!

    • Katie Bryson says

      March 18, 2014 at 7:47 pm

      Thanks Urvashi. I think it’s also got something to do with the fact that Mary and my mum’s generation were brought up during rationing and butter was seen as a luxury.

  6. Ren Behan says

    March 20, 2014 at 3:40 pm

    I’m right with you on the freelance lifestyle. I’m just catching up with the blog, too after a period of craziness. Lovely recipe for Flora.

    • Katie Bryson says

      March 21, 2014 at 10:39 am

      It’s nice when things slow down and you can get back to blogging isn’t it 🙂

  7. Helen @ Fuss Free Flavours says

    March 24, 2014 at 8:40 am

    Beautiful Katie! Coconut and lime is such a good combination!

    • Katie Bryson says

      March 24, 2014 at 10:23 am

      Thanks Hels xxx

  8. Sheila says

    April 5, 2014 at 8:32 pm

    Hi Katie,
    My eight-year-old and I made this tonight and the verdict from everyone in the family was a massive thumbs up. The lime and coconut combo work really well. Going especially well with a cup of tea. I bought the Flora Cuisine & desiccated cocunut especially for this. Like you, I use butter in everything, but this was a fun and simple approach, which saved so much time. No compromise on flavour. Yummy!

    • Katie Bryson says

      April 6, 2014 at 5:11 am

      So glad it was a success!! Thanks so much for taking the time to leave your comment – hugely appreciated.

  9. Michelle says

    February 6, 2016 at 1:44 pm

    Hi, I was wondering if I used butter would it be the same quantity as the Flora?

    • Katie Bryson says

      February 8, 2016 at 12:11 pm

      Yes that’d be fine 🙂

  10. Alice Matthews says

    March 5, 2016 at 3:51 pm

    Really enjoyed this cake thank you. A simple and tasty recipe.

  11. plasterer bristol says

    September 15, 2016 at 6:50 am

    have never tried this cake before. Sounds so good. Gonna give this a gon over the weekend. Thanks for sharing

    • Katie Bryson says

      September 15, 2016 at 10:29 am

      Hope you enjoy it!

Trackbacks

  1. Zesty salmon goujons says:
    March 19, 2014 at 2:10 pm

    […] a bit obsessed with limes at the moment, as you probably gathered from the coconut and lime drizzle cake, it now continues with this savoury […]

  2. Highlighting: 5 fantastic family food blogs | Fish Fingers for Tea says:
    March 30, 2014 at 11:32 pm

    […] her 2 boisterous boys and firefighter husband fuelled. That up there is her rather luscious looking coconut and lime drizzle cake. We share a passion for easy but tasty family fodder and Katie has a fantastic selection of […]

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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