Lime and Coconut Drizzle Cake

Why is lime and coconut such a delicious combination?  It's one of those made-in-heaven ones like chocolate and... well, chocolate and anything!  I tested this recipe on my TA friends the other day, and they rose to the challenge to demonstrate that the Army does, indeed, march on its stomach.

My TA pals and I had the privilege of taking part in the World War 1 Commemoration at Folkestone yesterday (with the added delight of meeting HRH Prince Harry!), and were marched down the route that more than ten million soldiers took to embark for France/Flanders.   There's a very steep hill, and the order is given to "step short" so you don't slip.  Going down the hill, we all felt a feeling of kinship with the millions of apprehensive young men who had made this journey before us, and I like to think that so many of them were carrying, in a small corner of their knapsacks, a cake as a reminder of home.   We will remember them.

Lime and Coconut Drizzle Cake

Lime and Coconut Drizzle Cake

3 large fresh eggs

6oz/150g sieved self-raising flour, less 1 tbsp

1 tbsp desiccated coconut

6oz/150g caster sugar

6oz/150g butter or spread at room temperature

¾ tsp baking powder

Grated zest of 2 limes

Topping:

2oz/50g granulated sugar

Juice of 2 limes

1oz/25g desiccated coconut

Preheat oven to 180 deg C, and line a 2lb loaf tin with parchment.

In a food processor or Kenwood, blend the cake ingredients together and then beat until pale and fluffy.   Shove into the oven and cook for 25-35 minutes (depending on the heat of your oven) until risen and golden brown.  To test, the cake should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Mix together the sugar, lime juice and coconut and, as soon as the cake has come out of the oven, stab it with a cocktail stick to make some deep holes and pour the mixture all over it slowly.  Rescue the coconut from tipping over the edges!  Leave in the tin until cool.