margin-bottom: 0 !important; I had a bit of a craving for one at the weekend, but I wanted to… If you are in the mood for a tea time treat then this delicious, zesty lime coconut drizzle cake is what you need. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Best wishes ???? Finish the cake by sprinkling the reserved lime zest over the top. } } appId : @tastebotanical, Leave to cool. Subscribe for just £26 now! 12 issues direct to your door - never miss an issue taste botanical • Who doesn't love a classic lemon drizzle cake? They have all the sharp citrus notes of lemons but with a more complex spicy background flavour which combines brilliantly with the richness of coconut. • var js, fjs = d.getElementsByTagName(s)[0]; document.documentElement.classList.add( Split the coconut milk in half and set one half aside for the topping. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. display: inline-block; Lime Drizzle Cake with Coconut – Easy home-baking recipe. If so, what size pans would you recommend? img#wpstats{display:none}.recentcomments a{display:inline !important;padding:0 !important;margin:0 !important;} a.pinit-button.custom span { Bake in the preheated oven for around 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. It uses a basic sponge recipe which is taken to the next level by the lime and coconut flavour combination. Put the tin in the oven and bake for 45 minutes. This coconut and lime drizzle cake is not like regular cakes you bake and eat here in the UK. Thank you so much for sharing your recipes! I guess the clue is in the name – it has had its moisture removed so you need to add it back again! Aldi made a little video of me making this recipe including some top tips, so watch to the end. Performance & security by Cloudflare, Please complete the security check to access. To finish, add the remaining flour and fold together until evenly combined. window.fbAsyncInit = function() { Add all remaining cake ingredients (including the … If you don’t have a tin of coconut milk handy, you can just add some coconut cream to water and use that instead. ★☆. I love the flavours you’ve used for this cake, lime and coconut. Sorry. Fold in, with a metal spoon, the sieved flour, half of the lime zest and the coconut. In addition to a thriving blog and podcast. .synved-social-resolution-normal { Bake in a preheated oven at 180°C, 160°C fan oven, Gas 4 for 40-50 minutes or until cooked. I love how moist a drizzle cake is and it is per ct served alongside a cup of tea. When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end). Put the butter, sugar and lime zest (reserve a little to finish) into a large bowl and, using an electric mixer, beat together until light and fluffy (for about 5 minutes). You may need to download version 2.0 now from the Chrome Web Store. */ Another way to prevent getting this page in the future is to use Privacy Pass. Thanks for your reply, Holly. Cream the butter with the sugar in a large bowl. Add the contents of the small bowl – water, melted coconut cream and desiccated coconut – to the cake mixture together with the grated zest of your limes. thank you for sharing with #Bakeoftheweek. Required fields are marked *, Rate this recipe (For some reason this took me nearly 20 minutes!). The addition of coconut produces a lovely light crumb and the lime juice and zest gives … When the cake has cooled for a few minutes, poke holes in it with a skewer and brush with the syrup. Then you pour it over the cooled cake until it drips down the sides, cut it into slices and serve. 125g soft unsalted butter, plus extra for greasing. I enjoy your perfectionist style, and you should have been the winner! Cloudflare Ray ID: 5f146ceb5cef1515 Most of my recipes are pretty healthy but with a few treats. Leave to cool. I am watching the season 2 of TGBB on Youtube and you were my favorite from the beginning! ★☆ }); Only registered users can create a recipe book. version : 'v2.8' Hi Sam, I have not made this as two round sponges so afraid I can’t comment. FB.init({ } Place sugar and lime rind in TM bowl and process for 5 seconds on speed 9. I love limes. With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Bake for 40 mins, or until the cake is golden and firm to the touch. Add the coconut milk and mix to combine. Leave cake until completely cold. display: none; ★☆ Spoon the mixture into the prepared tin and level off the top. .synved-social-resolution-hidef { 'jetpack-lazy-images-js-enabled' So I am addressing it here; the clue is in the name. Bake for 40 mins, or until the cake is golden and firm to the touch. In a separate bowl, mix together the flour and desiccated coconut. Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon). tastebotanical Coconut and lime sponge, drenched in a sweet, tangy lime syrup. While the cake is baking, combine the juice from your limes with 100 g of icing sugar to form a thick syrup. My cake tray is 22 x 30cm. display: none; You can decorate the top of the cake with a little desiccated coconut or grated coconut cream. It was great fun to film. (function(d, s, id){ This looks absolutely amazing! :) Whilst cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake. Once cool turn out then mix the icing sugar with 1tbsp lime juice to form a runny icing. I am still in full Rio mode so I made a Brazilian inspired cake for you; a coconut and lime drizzle cake. Once opened, you can keep it in the fridge for several weeks and use whenever you want to add a coconut hit to one of your recipes. 69.8 g When the cake is baked, prick the top all over with a skewer; carefully pour over the drizzle. One year ago: Fruity tiffin, Quiche in a mug, Black and blue muffins and Tropical breakfast bars, Two years ago: Salmon and asparagus quiche, Rosemary chicken Dijon stew, Lemon, blueberry and white chocolate cupcakes, Apple, ginger and maple syrup cake and my Grandma’s Cornish ginger fairings from my book, Three years ago: Oaty peanut butter cookies, Stuffed picnic loaf and Melting meringue kisses, Four years ago: Halloumi, bean and asparagus salad, Lemon & coriander turkey burgers and Birthday cake for a princess of prince, Five years ago: Honeyed apples in sweet almond pastry, Lemon cupcakes and Rye bread, Six years ago: Salmon and sweet potato fishcakes, Victoria sponge cake and Carrot fritters. Reportedly the recipe is originally from the BBC Good Food magazine. Sprinkle the lime sugar over the top. I will give it a go and let you know of it’s successful! Add 5 oz (150g) of sugar. } display: none; This website uses cookies to ensure you get the best experience on our website. Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. It has a rich, creamy flavour which is great in cakes and puddings but also in Thai-style curries. display: none; Turn out on to a wire tray. It uses a basic sponge recipe which is taken to the next level by the lime and coconut flavour combination. } This isn’t included in the recipe I made for Aldi but if you want to add it simply sprinkle with lots of desiccated coconut. Once all of the egg has been combined, add half of the flour mixture and fold together until evenly combined. This Lime Drizzle Cake with Coconut is really easy and quick to make and provides a tropical twist on a traditional Lemon Drizzle Cake.


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