Coconut and lime sponge, drenched in a sweet, tangy lime syrup.
Who doesn’t love a classic lemon drizzle cake? It’s one of my favourites because I love the way the tangy syrup gets the sponge so moist and sticky.
I had a bit of a craving for one at the weekend, but I wanted to see if I could mix it up a bit, so I made a lime and coconut version.
I brought this cake into work and everyone agreed that lime and coconut is easily as good as, if not better than lemon drizzle!
This was a really quick and easy cake to make, so I definitely recommend it for an afternoon treat 🙂
Variations: You could change this into a classic lemon drizzle cake or you could avg some pineapple to the sponge for a pins colada drizzle cake!
Ingredients: Makes 12-15 Squares
- 150g butter
- 150g caster sugar
- 150g coconut cream
- zest of 2 limes
- 2 eggs
- 150g self raising flour
- zest of 2 limes
- juice of 4-5 limes
- 150g icing sugar
Preheat the oven to 180C, and line a rectangular baking tray with grease-proof paper.
Cream together the butter and sugar until light and fluffy – this should take around 5 minutes. Then fold in the eggs one at a time, followed by the coconut cream, zest and finally fold in the flour.
Spoon the mixture into the prepared baking tray and even out. Bake in the preheated oven for 20-25 minutes, until cooked through and golden brown.
Leave to cool slightly in the tin before pouring over the syrup.
Combine the lime juice, zest and icing sugar in a small pan and heat until the sugar dissolves. Taste at this point to check that the syrup is sweet/sour enough for you.
Poke holes along the top of the sponge with a skewer, and then pour the syrup all over the sponge, making sure you reach all the edges and corners.
Leave to cool for around 15 minutes, then transfer to a wire rack to cool before serving.
Slice into 12-15 squares and serve!