Name: Lime and coconut cake with pineapple glaze
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 - 8
Ingredients: 200 gm softened butter, plus extra for greasing; 200 gm caster sugar; Finely grated rind and juice of 2 limes, plus extra lime rind to serve; 2 eggs; 125 ml (½ cup) milk; 150 gm (1 cup) plain flour; 80 gm shredded coconut or moist coconut flakes, plus extra to serve; ¾ tsp baking powder; Pineapple glaze; 300 gm pure icing sugar, sifted; 60 ml (¼ cup) pineapple juice; Juice of ½ lime

Lime and coconut cake with pineapple glaze

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

Serves 6 - 8

Prep

20M

Cook

50M

Total

1H 10M

A picnic is no place for a delicate cake. This lime-spiked coconut cake is sturdy enough to transport easily while having a beautiful texture that lasts well for a few days, meaning it can be made in advance. The pineapple glaze adds a touch of the tropical, but to take it further, serve it with sliced pineapple topped with a squeeze of lime juice.

Ingredients

200 gm softened butter, plus extra for greasing

200 gm caster sugar

Finely grated rind and juice of 2 limes, plus extra lime rind to serve

2 eggs

125 ml (½ cup) milk

150 gm (1 cup) plain flour

80 gm shredded coconut or moist coconut flakes, plus extra to serve

¾ tsp baking powder

Pineapple glaze

300 gm pure icing sugar, sifted

60 ml (¼ cup) pineapple juice

Juice of ½ lime

Method

1.Preheat oven to 180°C. Butter the base of a 25cm-diameter ring tin and line with baking paper. Beat butter, sugar and lime rind in an electric mixer until pale and fluffy (4-5 minutes). Scrape down sides of bowl, then beat in eggs one at a time, scraping down sides of bowl after each addition, until fully incorporated. Meanwhile, combine milk and lime juice in a jug and stand briefly to curdle. Add flour, coconut, baking powder and a good pinch of salt to butter mixture, beat to combine, then gradually add milk mixture, beating to combine and form a batter.

2.Spread batter into prepared tin and bake until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tin for 15 minutes, then run a sharp knife around the side and turn out onto a wire rack to cool completely.

3.For pineapple glaze, stir ingredients in a bowl until smooth, adding a little extra lime juice if necessary to thin to a drizzling consistency. Drizzle glaze over cake, scatter with extra lime rind and coconut and stand until set. Cake will keep in an airtight container for 3 days.