Tasting Spring ~ Lime & Coconut Loaf Cake

lime and coconut loaf cakeOn the weekend, us Melbournians had a little taste of Spring … and boy was it good.
Just putting it out there.. to the future incoming weather; let’s keep the warmness coming, it was well received and I promise I’ll welcome it with open arms!
IMG_8983-4So as Sunday calls for a little baking sesh, I knew, as most days, I was in the mood for cake (that part’s not hard to figure out).
But what took me forever though, was actually figuring out what to bake.
It’s weird, when I’m too busy to cook I know exactly what I feel like, but the moment I’m just hanging about and pretty much swinging from fridge trying to figure out what to make, i got nothin’. NADA.
(ahh classic first world problems).
lime and coconut loaf cakeBut then I sat myself down, and said to myself, nope, as sad as it is, I’ve moved on from wintery flavours for now and am feeling like a fresh and Spring suited lil’ somethin’ somethin’.
Then it hit me.
Lime & Coconut.
Fresh, light, classic and totally suitable in cake form.
(Almost) Spring kick-off perfection I’ll say!lime and coconut loaf cakeThis cake is moist (i’m gonna say that annoying word once more…) MOIST.
And that’s cause it’s true.
It’s moist (there, I said it again, ooooops), fresh and full of the fresh spring flavours to help me imagine I’m kicking back on my own personal beach, sunning myself, and sipping a lime and coconut drink.

We’ll for now this is the closest I’ll get to that, but to be honest, with this cake by my side, I don’t mind so much!

(recipe adapted from Australian Good Taste – March 2011 , Page 29, Recipe by Gemma Luongo)

Melted butter, to grease
200g (1 1/3 cups) self-raising flour, sifted
155g (3/4 cup) caster sugar
1 teaspoon baking powder
2/3 cup shredded coconut
150g butter, melted
3 eggs
125ml (1/2 cup) fresh lime juice
1 tablespoon finely grated lime rind
2/3 cup coconut chips, toasted

Candied Lime:
1 1/2 cups (330g) sugar
2 cups (500ml) water
2 limes, thinly sliced

3 tablespoons lime juice
1 cup icing sugar, sifted

1. Preheat oven to 180°C. Brush an loaf tin with melted butter and line with non-stick baking paper.
2. Process flour, sugar, baking powder and coconut in a food processor for 20 seconds.
Add butter, eggs, lime juice and lime rind. Process until well combined.
3. Pour into the pan and smooth the surface. Bake for around 50 minutes, or until skewer inserted into centre comes out clean.
Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
4. Once cooled completely, pour over the glaze, sprinkle over some of the coconut chips, place on top the candied lime, then sprinkle some more toasted coconut on top to finish it off and enjoy!

To make the candied lime;
Place sugar in a saucepan with water and bring to the boil over high heat, stirring until sugar dissolves. Add lime slices and cook in saucepan for 10 minutes or until softened and translucent. Transfer the lime slices to a baking tray lined with baking paper, discarding the syrup.

To make the glaze;
Stir together the lime juice and icing sugar until well combined.
lime and coconut loaf cakelime and coconut loaf cakelime and coconut loaf cakelime and coconut loaf cake
Hope you all are having a wonderful week!
Thanks for stopping by daisy-and-the-fox-sign-off


11 thoughts on “Tasting Spring ~ Lime & Coconut Loaf Cake

  1. Why does everything you make look so darn delicious! Your photography skills are ahmahzing!
    Man, I wish I lived in Melbourne so I could drop by and have a taste of that cake, haha!

    • thank-you very much! 🙂
      hehe and i would be more than willing to share a slice! 😛 you could always count on a cake from me if you were to ever swing by Melbourne 😛
      hope your having a fantabulous week!

    • thank-you very much Uru! 🙂
      your comments always put a smile on my dile 😛

      hope uni is going well!

  2. yumm this looks so good! Love the flavor combo, yet since we’re heading into fall here, my mind is already on things like pumpkin and apples! but I’ll definitely save this for spring! nice job!

    • Thank-you very much Chaya! 🙂
      Ahh autumn is the best season – helllllo cozy food! 😀
      Hope your having a great week 🙂 x

  3. Pingback: Blood Orange Brown Sugar Sponge with Coconut Cream with Tetley Tea Master’s Selection | Daisy and the Fox

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