Baking, Uncategorized

Lime and Coconut Drizzle Cake

 

Hello again,

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,

Josie xxx

Ps. Feedback on and recipes or suggestions for the blog are always greatly appreciated

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Ingredients:

  • 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

For Icing:

  • 50 g Caster Sugar
  • 3 tbspLime Juice
  • 300 g Icing Sugar
  • 1 tsp Lime Juice
  • 2 tbsp water
  • Lime Zest
  • Desiccated Coconut

Method:

  1. Combine the dry ingredients in a large mixing bowl with the grated zest of one lime.
  2. Melt the coconut oil and vegan spread tougher. To do this I used a glass bowl over a pan of boiling water.
  3. Add the juice of the lime to the liquid mixture then combine with the dry ingredients.
  4. To complete the batter fold in the coconut yogurt.
  5. 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!

  1. 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.
  2. 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.
  3. When the mix is slightly stiff and sticky poor onto the cake.
  4. 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.
  5. Place a few shavings of lime peel and a couple of tea spoons on desiccated coconut over the cake to decorate.
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