Caribbean Lime Cake

You don’t find too many cakes with lime as the predominant flavour and I love this recipe, given to me by an old friend, who has no memory of where it came from. But it is delicious with some very different ingredients. Plus it is an easy peasy all in one mix!! The basic recipe is below, although I increased the amount by a third to make the pictured cake for a special birthday, using a bundt tin.

You will need a loaf tin, greased and lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C

6 oz self raising flour

6 oz softened butter

6 oz golden caster sugar

2 oz desiccated coconut

2 oz of dried banana chips, crushed

the grated zest and juice of a lime

3 eggs

In a medium bowl, place all your ingredients and mix well, for at least 2-3 mins. Well, that’s hard work isn’t it? Tip into your prepared tin and bake for about 55 mins. Cool in the tin for a while then lift out.

Meanwhile, make a topping:

4 tablespoonfuls of icing sugar, sifted

the juice of half a lime and the zest

more desiccated coconut for sprinkling, a couple of tablespoonfuls

[I infused the coconut with some more lime zest 24 hours beforehand, and stored it, covered, in the fridge to infuse]

                                                                                                                                                                            

In a small bowl, mix the coconut and zest together until well combined. Make the lime icing with enough of the juice then spread over the top of the cooled cake. Sprinkle over the lime infused coconut.

I also added some dried banana slices!

Oh Wow!!