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  • Tina Brand

The Lime and the Co-co-nut:



Here's a lovely little tea loaf to make if you're:

A. Bored

B. Peckish

C. Need an accompaniment for a cup of tea

D. Dreaming of tropical flavours

or

E. Feel like baking something that will 100% work!

The combination of lime and coconut immediately transports me to Jamaica and happy family holiday memories at Bluefields Bay. This cake makes me feel good, and is a quick trip to the sun in my mouth.


Ingredients

1 1/2 cups self raising flour

1/2 cup shredded coconut

Grated rind of two limes

1 cup caster sugar

2 eggs

125 g butter, melted

1 cup coconut milk


Topping

1 cup icing sugar

juice of 1 small lime

1/2 cup shredded coconut, toasted


Directions


Set the oven to 180 degrees celsius.

Grease a loaf pan, dust with flour, and tap out any excess flour.

In a large clean bowl, combine the flour, shredded coconut, sugar and lime rind.

Stir through with a fork to ensure all the ingredients are well blended.

In another bowl, whisk together the coconut milk with eggs and melted and cooled butter.

Pour the liquid mixture over the dry ingredients and stir well.

Now pour the batter into the prepared loaf pan and cook for about 45 minutes, or when a fork inserted into the cake comes out clean.

Turn out the loaf after leaving to cool slightly, and then let cool completely on a baking rack.


For the topping:


In a bowl, combine the lime juice with the icing sugar and toasted coconut. The consistency should be thick and gooey, like ..... toothpaste. However if the mixture is too thick and not spreadable enough, add a drop of water (or more lime juice if you have some left.)

Spread over the completely cooled loaf, and decorate with sliced limes.