Coconut Lime Drizzle Cake by Jo Seagar
Makes 20 – 25 pieces
2 cups coarse thread coconut
2 cups self raising flour
2 cups sugar
2 cups milk
2 teaspoons vanilla
For the topping:
Grated rind & juice of 3 limes
1 ½ cups icing sugar
Preheat oven to 180°C. Spray a 20 x 30 cm slice tin with non-stick baking spray and line with non-stick baking paper.
Mix the cake ingredients together in a bowl until well combined. Pour into the prepared tin and bake for 25 - 30 minutes. Remove from the oven and stand the tin on a wire rack to cool.
Mix the lime rind and juice and icing sugar together to make a runny thin icing. Drizzle this over the warm cake and cool in the tin. Set the icing in the fridge before cutting into pieces. This is an excellent cake to serve warm with tropical fruit or strawberries as a dessert.
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