This very fine cake has coconut power cubed; it's packed with with coconut milk, desiccated coconut, and coconut extract, so it's pretty damn coconutty. Plus, the desiccated coconut and the flaked coconut on top are both pre-toasted, which coaxes out more of their (you guessed it) coconutty flavour. If I ever think of another way to make this cake more coconutty- trust me- I will be back to update this recipe quicksmart. As it stands, I'm pretty happy with its coconut levels.
We all know that coconut goes amazingly with its tropical cousin, the lime, so putting the two together here was a no-brainer. Once I got the texture right (harder than it may seem- the natural fattiness of the coconut can make for a dense sponge), I knew this would be a delicious thing.
This cake is great homestyle by itself (as shown here), but can also be one part of a more elaborate dessert (I once served it with pandan syrup, fresh coconut ice cream, lime meringue, coriander, and a few other garnishes). Clearly on the occasion that these photos were taken I chose to use a bundt tin, but really you can use whatever tin(s) you like.
Coconut and Lime Cake
Makes: one large cake (I used a 10-inch bundt tin)
Preparation time: about an hour
For the cake...
340g plain white flour
300g caster sugar
2 tbsp cornflour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground sea salt
480ml coconut milk (the refrigerated kind, not the tinned)
160ml vegetable oil
5 tsp fresh lime zest
4 tbsp fresh lime juice
2 tsp good-quality vanilla extract
2 tsp good-quality coconut extract
100g dessicated coconut
150g icing sugar
1 tbsp fresh lime juice
2 tsp fresh lime zest
50g flaked coconut
1./ Preheat your oven to 175 degrees Celsius, and grease and line whichever tin you're using (if necessary). Lightly toast the desiccated coconut and the flaked coconut (separately) in a dry pan over a low heat, till just fragrant and lightly golden.
2./ Sieve the flour, caster sugar, cornflour, baking powder, baking soda, and salt into a large mixing bowl, and combine well with a fork or whisk. Add the coconut milk, vegetable oil, vanilla extract, and coconut extract to a jug, then whisk in the lime zest and juice. Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, mixing as you do, till everything is well combined; you should have a lump-free batter. Stir through the toasted desiccated coconut, then tip the mixture out into your lined tin.
3./ Bake for 30 minutes, then test with a toothpick (if it comes out clean, it's done; if not, the cake needs more time). Remove the cake from the oven when it's ready and leave to cool in the tin for about 15 minutes before turning it out onto a cooling rack. Let cool completely before decorating.
4./ To make the icing, simply whisk together the icing sugar, lime zest, and lime juice; you should get a smooth, thick-but-pourable goo. Drizzle this all over the cake and sprinkle with toasted flaked coconut.
Till next time...