Coconut lime drizzle cake
Ingredients
- 1 cup plant milk, room temperature
- ⅓ cup coconut oil
- ⅔ cup sugar
- 2 tbsp lime juice
- Zest of 4 limes
- 1 cup desiccated coconut
- 1 ¾ cups flour, sifted
- 1 tsp baking powder
- ¾ tsp baking soda
- ⅓ cup sugar
- Juice of 2 limes
- ½-1 cup icing sugar
- Juice of ½-1 lime
- Toasted coconut flakes
- Lime zest
Steps
- Heat up the oven to 180°C. Line a tin with baking paper.
- Whisk the softened coconut oil and sugar together with an electric whisk.
- Add in the lime zest, lime juice and room temperature plant milk and mix well with a spatula.
- Grind the coconut up in a blender then add to the mixture.
- In a small bowl, mix the flour with the baking powder and baking soda and sift into the wet ingredients. Fold until there are no lumps.
- Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned.
- To make the syrup place the sugar and lime juice in a small pot over a low heat and simmer until the sugar dissolves and syrup thickens
- For the icing whisk the icing sugar and lime juice in a medium size bowl until fully combined, adding the lime juice gradually.
- Pierce the cake with a toothpick in several places. Brush the surface of the hot cake with syrup several times.
- Once cool, drizzle with icing. Finally, sprinkle with toasted coconut flakes and lime zest.