I love lime and I love coconut, and together they make a heavenly combination. I saw this recipe for a lime and coconut drizzle cake in Sainsbury’s Magazine, and knew I had to try it. I have always fancied substituting lemons for limes in a lemon drizzle cake and here was my chance, with the addition of coconut.
This is a fairly standard loaf cake recipe, easy to follow and easy to do. I followed the recipe for the most part, other than not using coconut flakes for the topping, and I used 4 limes for the drizzle instead of 3.
The recipe calls for the addition of coconut milk and I used slightly more than called for. I was mixing the butter and sugar with my electric whisk but instead of becoming light and fluffy, it had the consistency of gritty bread crumbs. I didn’t want to add more butter to the recipe, so I added a couple of tablespoons of coconut milk to the butter and sugar, and that helped create the right texture.
Personally I find that when adding zest to the mixture and whisking it, the zest seems to collect on the whisk in great big clumps instead of being mixed into the batter. So although the recipe called for the butter, sugar and zest to be whisked together, I added the zest when I folded in the flour.
The cake baked nicely, rising well and had a good colour. I like the “drizzle” element of a cake to be nice and sharp, and so I added extra lime juice, and poured the drizzle over the warm cake.
The end result? It is a lovely cake – please check out the recipe from the link at the beginning of this post. Personally though, I didn’t feel it had enough “zing”. I guess because it is a drizzle cake, I had wanted (as happens with lemon drizzle cake) a lovely sharpness. In this cake the coconut softens out the sharpness of the lime. Both flavours are there, and the combination is lovely though. Maybe next time I will use the lemon drizzle cake recipe and just use limes instead.
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂