Lime & Coconut Traybake

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More recently I’ve been trying to expand my cake repertoire, not only for making cakes but also for finding things I like. I’m much more picky about the sweet things I eat compared to the savoury, so save my calories for things I love, rather than things that don’t appeal – like carrot cake. I hate the stuff. (I know I’m probably going to lose readers with that statement…!) Anyway, one thing I do like a lot of is lime, so hence attempting this Lime and Coconut Cake. Making a cake in a tray is considerably easier than making a cake with layers, no fiddly stacking or trying to make the icing look pretty and even here! This cake was really tasty and the extra textures of the lime zest and coconut added something different, and the lime syrup made the sponge extra moist.

Ingredients:

For the cake

  • 270g unsalted butter, softened
  • 240g golden caster sugar
  • 270g self raising flour
  • 4 large eggs
  • finely grated zest 1 lime
  • 40g desiccated coconut

For the syrup

  • 100ml water
  • 250g caster sugar
  • juice 1 lime

For the icing/decoration

  • 250g icing sugar
  • 2-3 tbsp fresh lime juice
  • 30g toasted desiccated coconut
  • finely greated zest 1 lime

Method:

  1. Preheat the oven to 170degrees C and prepare a 20 x 30cm tin – grease and line with DSC_0021baking parchment
  2. Put all cake ingredients into free standing mixer and beat until smooth for 2 mins
  3. Pour batter into prepared tin and level out using palette knife
  4. Bake for about 45-50minutes until golden/skewer in middle of cake comes out clean
  5. Whilst the cake is baking prepare the lime syrup – bring the water and caster sugar to boil in a saucepan and simmer until reduced by about half. Add the lime juice and stir, remove from the heatDSC_0022
  6. When the cake has come out of the oven, pierce the top all over with a skewer and slowly drizzle over the syrup
  7. Leave the cake to cool in the tin slightly, then remove to a cooling rack
  8. To make the icing combine the icing sugar and the lime juice and stir until smooth
  9. When completely cool, smooth over the icing onto the cake with a palette knife and then sprinkle over both the toasted coconut and the lime zest and leave to set before cutting.

Happy eating 🙂

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This cake was inspired by a recipe from the fab Jo Wheatley with a quite a few changes made here and there in both quantity, type and ratios of ingredients.

7 thoughts on “Lime & Coconut Traybake

  1. Kylie (@kykaree) says:

    I’ve just made this! I halved the recipe to fit in my dainty slice tin (I’m an Aussie originally and our tray bakes are a little different) Also once I had toasted the coconut I added the zest to it and juice of half a lime.

    This cake recipe is just fantastic, so tangy and the cake so light and fluffy it’s going to be a regular for sure!

    Like

  2. Katie says:

    think i might actually give this a go this weekend – so long since I have baked, and I have half a lemon and half a lime, and a bag of dessicated coconut – all systems go!

    Like

    • the foodie couple says:

      thanks, id never made or tried lime in a cake before this, but lemon cake is my absolute favourite so thought it would work well, but this is now probably better then the lemon!! tray bakes are so easy too. x

      Like

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