Almond Coconut Lime Cake Recipe
Are you prepared for a delightful almond coconut lime cake that offers a tropical spin on a traditional dessert? This cake combines the flavors of nutty almond, sweet coconut, and tangy lime, promising to transport your taste buds to a sunny beach.
Ingredients
Metric - US Customary
- 225 g Butter softened
- 225 g Caster Sugar
- 175 g Self Raising Flour
- 40 g Desiccated Coconut
- 25 g Ground Almonds
- 3 Limes zest of
For the lime drizzle
- 60 g Caster Sugar
- 2 Limes juice of
Instructions
- To get started, preheat your oven to 180°C (160 fan/350F/Gas 4) and line a 2lb loaf tin with baking paper.
- Achieve a soft, fluffy texture by creaming 225g of butter with 225g of caster sugar.
- Add the eggs one at a time. 4 eggs.
- Fold in the flour, desiccated coconut, and ground almonds until fully combined.
- Stir in the lime zest for enhanced flavor.
- Carefully transfer the cake mixture into the tin, then bake it in the oven for 1 hour and 10 minutes, with initial checks after 1 hour.
- Combine the drizzle ingredients, then generously pour the mixture over the piping-hot cake. Be patient, letting it cool before you start slicing.