Still in lockdown and thinking about the summer holiday you’re missing? Well, I guess we won’t need the beach body after all so why not have some cake! Lime and coconut is a very summer-y flavour combo, I guess it would go well with a cocktail or a gin tonic and what else is there to do right now if it’s not baking or drinking…
- 250g Soft, Unsalted Butter
- 250g Caster sugar
- 5 medium Eggs (separated)
- 200g Plain Flour
- 50g Cornflour
- 1 tsp Baking Powder
- Pinch of Salt
- 150g Desiccated Coconut
- Zest of 5 Limes
- Juice of 4 Limes
- 50g Icing Sugar
- 150g Icing Sugar
- Juice from 1-2 Limes
- Desiccated Coconut to Decorate
- Lime Zest to Decorate
Grease and line a loaf tin, then flour it as well. Preheat the oven to 170 degree C (160 Fan)
Place the egg whites in a clean, fat free bowl and whip them until stiff using a hand or stand mixer. As soon as bubbles start forming add the salt. When the egg whites are getting stiff add about 50-75g of the caster sugar and keep whipping them until the mixture is getting glossy and the egg whites have stiff peaks.
In a separate bowl cream butter and the rest of the sugar together for about 4-5 minutes. Add the lime zest. When the mixture is light in colour and fluffy in texture add the egg yolks in 2-3 stages, mixing for about a minute in between until they are completely incorporated.
Scrape the bowl down to make sure everything is well combined.
Combine flour, cornflour and baking powder. Add it to the rest of the batter, then add the coconut. Mix everything in until it’s combined then scrape the bowl down again and mix for another few seconds.
Add a quarter to a third of the whipped egg whites and mix them in using the stand or hand mixer. Then fold the rest in using a spatula or a large metal spoon.
When the batter is smooth fill it into your prepared loaf tin and bake it in the lower half of the oven for about 65-70 minutes. It’s done when you can stick a skewer in the middle and it comes out clean.
As soon as it comes out of the oven, combine lime juice and icing sugar for the drizzle. Using a skewer poke holes all over the cake and then pour the drizzle over the still hot cake. Let it cool down completely.
When the cake has cooled down completely take it out of the tin. Combine the icing sugar for the glaze with enough lime juice to make a thick glaze. Pour or spoon it all over the cake. Cover it with more desiccated coconut and some more lime zest.