Self-Isolation Recipes: Lime and Coconut drizzle cake

Lime and coconut drizzle cake

        

Ingredients
4oz/100g self raising flour, sieved
4oz/100g caster sugar
4oz/100g softened butter or spread (I used Flora)
2 eggs
zest of one lime stirred into flour
a handful of dessicated coconut 
For drizzle:
two limes (but one would do), juice squeezed into a cup
roughly same volume of caster sugar (or icing sugar) as lime juice
a few dessertspoons of canned coconut milk


Method
1. Grease a loaf tin and line base with baking parchment
2. Beat sugar and butter together until light and pale
3. Add eggs and beat into sugar mix
4. Fold in flour and lime zest
5. If you are using an electric mixer, you could probably just throw all ingredients into bowl and 'whazz it up', as Jamie Oliver would say.
6. Stir in the dessicated coconut, if using. I planned to use this, but discovered that my dessicated coconut was more than a year past it's use-by date, so I decided against it!
7. Bake in a moderate oven (mine is a fan oven and I put it on 180 degrees) for around twenty minutes, or until a skewer stuck in its middle comes out clean.
8. While it is baking, heat up the lime juice and around the same volume of sugar in a pan until sugar melts. Add the coconut milk. Stir well. Make sure it is hot before drizzling. If you want to test the syrup to see whether it is sweet enough, take a small teaspoon of it and let it cool on the spoon before tasting, to avoid burning your mouth.
9. While cake is still warm, tip it out of loaf tin, prick top all over with a fork, and spoon the lime and coconut syrup over the cake, letting it soak in.  Use up all the syrup.
10. Once cool, sprinkle with icing sugar if you want to.