Wednesday, October 7, 2020



Coconut Lime Bread Cake, this simple cake is chewy, tender and will transport you to a tropical paradise! The flavors of coconut and lime are a perfect match!



  • 4 large eggs
  • 2 tbsp whole milk
  • 2 tsp vanilla extract
  • 25g ground almonds
  • 175g self-raising flour
  • 30g desiccated coconut
  • 290g golden caster sugar
  • 225g unsalted butter, plus extra for greasing
  • 4 limes, zest of all, plus extra to serve, juice of 2



  1. Preheat the oven to 170˚C, gas mark 3. Lightly butter a 1kg loaf tin and line with parchment. Using an electric whisk, beat the butter and 225g sugar until light and creamy. Beat in the eggs one at a time. Add ½ the lime zest and the vanilla. Now beat in the flour, a pinch of salt, the desiccated coconut, ground almonds and milk to make a thick batter. Tip the batter into the tin and smooth the top. Bake for 1 hour-1 hour 10 minutes, until a skewer inserted in the middle comes out clean.
  2. While the cake cooks, combine the remaining 65g sugar, lime zest and all the lime juice in a small bowl. Pierce the hot cake all over with a skewer and pour over the surface. Cool in the tin, then remove and scatter over the extra zest to serve. Enjoy your cake!