The Easiest Coconut & Lime Loaf

Posted on March 5, 2016

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thingswemake coconut lime cake

Oh my. Have I got a back catalogue building up?

Yes…yes I have. I keep developing and jotting down recipes. Testing, eating, altering, trying again. I write them up in draft and just don’t get around to taking a photo and posting them on here.

Here’s one to be going on with. As with most of my offerings, it is but a simple thing. It’s another one from my repertoire of all-in-one loaf cakes that’s perfect for the weekend. Buttery, rich and good, sliced thickly, with a cup of tea.

There is one teeny problem that I leave you with though. I bake this in a pan that I *think* is a 1½lb loaf tin. I am sure this would work perfectly well in a 2lb tin, but I like to cram it into this unusual sized pan.

thingswemake coconut lime cake

I like the danger of wondering if it will rise up and overflow, leaving me with a coconutty muffin top. But just as it swells and reaches the brim it browns and settles. The centre swiftly joins it and cracks pleasingly down the centre, leaving you with with a fissure of lighter, golden cake that looks appealing and is especially proficient at soaking up the lime drizzle that makes the cake moist. I think a 1lb tin would possibly be taking you into dangerous territory. Don’t come crying to me if it overflows onto the floor of your oven. But do come let me know, so I can laugh then amend my instructions accordingly.

Thingswemake coconut lime cake

I shall leave you with a final note about knowing when a cake is cooked. The truth of it is, the more you bake, the easier it is to get this right. You get to know whether your oven is faster than most and if you have to adjust timings and temperatures before you even start.

Firstly, a real help is to have a clean oven door (assuming your oven door is glass, if you bake in an Aga or other solid doored oven then you are on your own here). You will see the cake rise, then crack, then set as it becomes cooked. I am feeling particularly glib about being able to do this as I scrubbed my oven door recently. It is now almost clean. It’s never going to be spotless. I roast a lot of spattery, meaty things, so a perfectly clear window is never going to happen here.

Secondly, I think it’s important not to open the oven too soon. Wait until it really does look mostly done, at least ¾ of it’s cooking time, otherwise you risk your cake sinking in the centre before all those lovely little rising bubbles have set. After that you will always have a heavy cake.

thingswemake coconut lime cake

Regarding skewers: I do test my cake with a metal skewer, once pronged, if there is batter on it your cake is still undercooked, but it’s a fine line. No batter at all can mean a slightly dry crumb, as the cake keeps cooking even after you take it from the oven. A brownie should be a little bit undercooked, so take this rule with a tiny pinch of salt.

I mostly favour a little press on the top, if I can hear a slight hiss of tiny bubbles and the cake bounces back a little that’s perfect for me, though there should be no wobbliness or too much apparent moistness. You can do this very quickly, without taking the cake from the oven, therefore retaining heat if you need to give it more time.

I’m aware this all may sound way too complicated and this is a simple cake.

Just cook it until it’s done. That should do it.

thingswemake coconut lime cake

Things{we}make Easy Lime and Coconut Loaf Cake

150 g (6 oz) self raising flour
150 g (6 oz) soft butter
150 g (6 oz) caster sugar
40g (2 oz) desiccated coconut
1 lime, grated zest only
3 medium eggs
2 Tbsp milk

Topping:
2 Tbsp spoon caster sugar
1 lime, juice only
A spoonful of desiccated or flaked coconut and lime zest
If I am feeling in need of something particularly sweet and tangy I double up on the lime juice and sugar.

  1. Pre-heat oven to 180ºC (170° fan) 350ºF, Gas Mark 4. Grease and line the base of a 1½ or 2lb. loaf tin (I use a Silverwood Vpan 19cm x 10cm)
  2. Place all the cake ingredients, in a bowl and beat well until light and fluffy. It will be a little lumpy because of the coconut. Don’t worry about that.
  3. Spoon into the tin and smooth level and bake for about 45 minutes until risen golden brown (it will be a rich brown around the edges which is good) and firm to the touch. Cool in the tin for 5 minutes.
  4. Mix together the sugar, lime juice and some extra lime zest. Turn the cake out and stand on a plate and stab with a skewer. Slowly spoon the lime mixture over the cake allowing it to soak in.
  5. Sprinkle with a little more coconut, just to make it look sprampy.