It’s a Sunday. If your Sundays play out anything like mine, which I’m sure they do, you will be reading this from the sofa with your feet up, a cup of your favorite tea in arms reach and your best lazy days Spotify playlist in the background. That is an exact description of my situation as I am writing this to you, Louise Lemon is a great new addition to my Sunday Spotify playlist (seriously go check her out!).
Sunday is a day for indulgence and should ALWAYS consist of good food. Whether its soaking up a hangover with a stodgy breakfast, a big ass Sunday dinner with all the trimming or a sweet weekend treat. This weekend I opted for something sweet as I fancied a spot of baking.
Lime and coconut is one of my favorite flavor combinations and I am always looking for new ways to put these two together. I guess this cake is a take on a lemon drizzle cake as it is both a citrus flavored and has a fine layer of sugary icing over the top.
The recipe is quite simple. I chose to make the cake in a loaf tine however the mixture works well in round cake tins and bun cases as well. Cooking in a larger tin may take longer. I always suggesting cooking vegan cakes on a lower heat for longer but if you follow the fork method I explain in the recipe description for testing if the cake is done you shouldn’t have any burnt or underdone cakes.
I hope you enjoy,
Ps. Feedback on and recipes or suggestions for the blog are always greatly appreciated
- 250 g Self Rasing Flour
- 100 g Caster Sugar
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 Lime
- 50 g Coconut Oil
- 50 g Vegan Spread
- 250 g Coconut Yogurt
- 50 g Caster Sugar
- 3 tbspLime Juice
- 300 g Icing Sugar
- 1 tsp Lime Juice
- 2 tbsp water
- Lime Zest
- Desiccated Coconut
- Combine the dry ingredients in a large mixing bowl with the grated zest of one lime.
- Melt the coconut oil and vegan spread tougher. To do this I used a glass bowl over a pan of boiling water.
- Add the juice of the lime to the liquid mixture then combine with the dry ingredients.
- To complete the batter fold in the coconut yogurt.
- Bake in the over at 180C. I baked the cake for 40 minutes however the time the cake needs could vary in different ovens. I suggest checking if the cake is cooked using a fork at regular intervals. Push a fork into the cake, if it comes out clean the cake is finished baking, if there is cake mixture on the fork it still needs time.
For the icing:
Leave the cake to cool for 20 minutes before icing!
- Add 3 tbsp of lime juice to 1/4 of a cup of water. Bring the liquid up to boiling point in the pan. When the water begins to boil lower the heat.
- Dissolve the sugar into the lime and water. Reduce the mixture until it starts to begin stiff. Keep the mixture moving in the pan constantly to prevent it from burning.
- When the mix is slightly stiff and sticky poor onto the cake.
- I have dribbled water icing over the top. To making this icing I combined 300 g of icing sugar with a few drops of Lime juice and a few spoonfuls of water.
- Place a few shavings of lime peel and a couple of tea spoons on desiccated coconut over the cake to decorate.