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Coconut and lime cake

F grumbles that I don’t often bake for him. Sadly, that is quite true. Can I blame it on the equipment I have in our very little Parisian kitchen? Or actually, to be more accurate, the lack of equipment. Back in Dublin, I had a wonderful and spacious kitchen, with all kinds of tools and ingredients at my disposal; I kid you not when I say I used to stock 7-8 different types of sugar! Now, we have two: white or brown…

Coconut and lime cake

But the mood does strike from time to time, and my recent kitchen experiment had been met with reasonable success. F adores the moist yet zingy-fresh slices of cake (“perfect for afternoon tea”), and my friends who have tried it have been asking for the recipe too. Last I heard, even their friends are asking for the recipe. I guess that means it merits a blog post, in particular because it’ll make my life easier in event of future recipe sharing.

This could not be simpler to make. It needs only a handful few ingredients, and more importantly, there’s no step involving “cream butter and sugar till light/pale and fluffy”! (Not sure why but I have a thing against this; in any case, it certainly doesn’t help that I don’t currently have a cake mixer and creaming by hand is just tedious.)

Without further ado, voilà, the recipe and the steps to a mouth-watering cake. I’m afraid there are no step-by-step photos or anything of the likes. It is time consuming to produce such a series of photos on my own while keeping an eye that I don’t mess anything up (plus tons of hand-washing, camera-handling, repeat n-time). Since I don’t claim to be a professional baker anyway, I think I’m allowed to be a wee bit lazy ;)

Coconut and lime cake

Dry ingredients: 1½ cups self-raising flour, 1½ cups dessicated coconut, 1¼ cups sugar
Wet ingredients: 125g butter (melted and cooled), 3 eggs (lightly beaten), ¾ cup milk
Lime syrup: 3 limes (rind grated, juiced), ½ cup sugar

1. Preheat the oven to 170°C, and line a cake pan.
2. Combine the dry ingredients in a large mixing bowl.
3. Combine the wet ingredients in another mixing bowl.
4. Pour the wet ingredients to the dry ingredients, and mix till just combined.
5. Pour into the cake pan and bake for 30-40 minutes, till golden and skewer is clean.
6. While the cake is in the oven, mix lime juice and sugar in a small pot, over low heat.
7. Just before turning the heat off, add the rind to the lime syrup.
8. Remove the cake from the oven when done, and using a fork, pierce the cake in parts.
9. Pour the syrup over and allow it to seep into the cake.
10. Leave to cool a little before removing from the cake pan.
11. Slice the cake and enjoy the treat!

If you’re trying out this recipe, do let me know how you get on with it! If you’re tweaking the recipe to improve it, definitely tell me what you do so I can test it out too!

Category: Kitchexperiment

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