LIME & COCONUT LOAF CAKE
(recipe adapted from Australian Good Taste – March 2011 , Page 29, Recipe by Gemma Luongo)
Melted butter, to grease
200g (1 1/3 cups) self-raising flour, sifted
155g (3/4 cup) caster sugar
1 teaspoon baking powder
2/3 cup shredded coconut
150g butter, melted
125ml (1/2 cup) fresh lime juice
1 tablespoon finely grated lime rind
2/3 cup coconut chips, toasted
1 1/2 cups (330g) sugar
2 cups (500ml) water
2 limes, thinly sliced
3 tablespoons lime juice
1 cup icing sugar, sifted
1. Preheat oven to 180°C. Brush an loaf tin with melted butter and line with non-stick baking paper.
2. Process flour, sugar, baking powder and coconut in a food processor for 20 seconds.
Add butter, eggs, lime juice and lime rind. Process until well combined.
3. Pour into the pan and smooth the surface. Bake for around 50 minutes, or until skewer inserted into centre comes out clean.
Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
4. Once cooled completely, pour over the glaze, sprinkle over some of the coconut chips, place on top the candied lime, then sprinkle some more toasted coconut on top to finish it off and enjoy!
To make the candied lime;
Place sugar in a saucepan with water and bring to the boil over high heat, stirring until sugar dissolves. Add lime slices and cook in saucepan for 10 minutes or until softened and translucent. Transfer the lime slices to a baking tray lined with baking paper, discarding the syrup.
To make the glaze;
Stir together the lime juice and icing sugar until well combined.