On 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!
So 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).
But 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!This 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!
LIME & COCONUT LOAF CAKE
(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
125ml (1/2 cup) fresh lime juice
1 tablespoon finely grated lime rind
2/3 cup coconut chips, toasted
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.