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Lime and coconut loaf cake with lime glaze
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225g unsalted butter, plus extra for greasing
290g golden caster sugar
4 large eggs
4 limes, zest of all, plus extra to serve; juice of 2
2 tsp vanilla extract
175g self-raising flour
30g desiccated coconut
25g ground almonds
2 tbsp whole milk
1. Preheat the oven to 170˚C, gas mark 3. Lightly butter a 1kg loaf tin and line with parchment. Using an electric whisk, beat the butter and 225g sugar until light and creamy. Beat in the eggs one at a time. Add ½ the lime zest and the vanilla. Now beat in the flour, a pinch of salt, the desiccated coconut, ground almonds and milk to make a thick batter. Tip the batter into the tin and smooth the top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted in the middle comes out clean.
2. While the cake cooks, combine the remaining 65g sugar, lime zest and all the lime juice in a small bowl. Pierce the hot cake all over with a skewer and pour over the surface. Cool in the tin, then remove and scatter over the extra zest to serve.
Typical values per serving: