I thought I would keep the citrus theme going and bake this Lime and Coconut Drizzle cake. This recipe is from 2010 Great British Bake Off winner, Edd Kimber (aka ‘The Boy who Bakes’). In comparison to my previous recipe for lime cake, this one uses coconut milk in the mixture and has more emphasis on a lime/coconut crunchy topping.
The cake wasn’t as light and fluffy as I had hoped but this did not impede on the flavour or texture. I think this was due to the ‘heavy ingredients’ used such as coconut milk.
The coconut milk and dessicated coconut quantities were just the right amount, without being too overpowering. The lime to coconut flavour ratio was perfect (in my opinion).
Mmm… The sugary, lime zest topping paired with toasted coconut flakes was scrumptious! Not only was it tasty but it added a special touch to the final presentation of the cake. A simple topping that looks effective.
This recipe was not complicated at all and required very little preparation. The cooking time stated is accurate, as I baked the cake for 50 minutes and allowed to cool for around half an hour before applying the topping.
I made sure I made plenty of holes with a skewer before adding the topping of sugar and lime juice. This ensured the cake absorbed all the lime goodness. I also used a silicone pastry brush to easily coat the sides of the cake.
On reflection, I think the cake would benefit from having the lime topping on the bottom as well. Next time I bake this I will pierce holes on the bottom and coat with sugar and lime juice, allow to dry and then apply to the top of the cake. This will ensure the cake is oozing with tangy lime!