Coconut and Lime Cake

Tropical Paradise

This cake is simple but heavenly. I am astonished that I have never used coconut and lime together.  If paradise tasted like anything it would taste like this, I am certain every West Indian would agree.  



This recipe was adapted from 'Levi Roots' Reggae Reggae Cookbook' (London: Harper Collins Publishers Ltd, 2008)

Ingredients:

175g/ 6oz self- raising flour, 1 tsp baking powder, 175g/ 6oz low fat unsalted butter, 175g/ 6oz caster sugar, 75g desiccated coconut, 3 eggs lightly beaten, finely grated zest and juice of 2 limes.

Method:

1. Beat the butter and sugar together into a large bowl until it is creamy.  (Make sure all of the mixing is done with a wooden spoon.)
2. Mix in the eggs.
3. Mix in the flour and baking powder, try and make sure you get all the lumps out.
4. Preheat the oven to 180 degrees C/ Gas Mark 4 and line a loaf tin with a little butter sprinkled with the flour.
5. Add the coconut, lime zest and juice into the cake mix.
6. Pour the mixture into the tin and bake for 45 - 55 minutes.
7. The cake will be done when the knife comes out clean and the cake is risen, moist and slightly firm.
8. Cool for 10 minutes.