Slightly unpopular opinion: I don’t like summer. To be more clear, I do not like temperatures above 23°C. I am not built for it and I cannot handle it. Also, I am as pale as snow so I burn within 15 minutes without some proper sun protection. Personally, I think that the terms “good” and “bad” weather are very subjective.
But! I do like desserts that are reminiscent of summer. Flavours that conjure up a care-free feeling, as if you’re on some tropical island with nothing to worry about. Yes, those are some bold claims for a dessert, I know. Luckily, it is a Delia Smith recipe so you already know it will be good.
I have some fond memories of Delia Smith and watching her cooking shows on the BBC. I have always seen her as an example, someone who know so much about cooking and baking. She may not be as smooth and sultry as Nigella Lawson but she is a British institution.
Onto the main star of the show: lime & coconut cake. I slightly adapted the recipe so that it contains more lime flavour. Usually I have a bit of an issue with the texture of grated coconut but I am happy to report that it did not bother me as much in this cake. The original recipe also called for coconut milk powder which I was not able to obtain on such short notice so I replaced it with coconut milk. Very important: the coconut milk did not screw up the texture of the cake at all.
Ingredients for the cake:
2 limes (zest and juice)
50g dried, grated coconut
115g self-raising flour (115g flour + 1tsp baking powder)
115g cane sugar
115g softened butter
2 large eggs
2 tbsp coconut milk
Ingredients for the icing:
1 lime (zest and juice)
75g – 95g powdered sugar
2 tbsp coconut milk
- Put the grated coconut in a bowl and add the juice and zest of the two limes. Mix well and let sit for at least an hour.
- Preheat the oven to 170°C and grease an 18cm cake tin.
- Mix the butter, sugar, eggs and coconut milk together. Sieve the flour (and baking powder) before you add it. Incorporate the flour well.
- Fold in the soaked coconut.
- Pour the batter into the cake tin and bake for about 25 min. It’s ready when a toothpick comes out clean.
- Put a sheet of baking parchment on top of a wire rack before putting the cake on there to cool. Otherwise, the cake will stick to your wire rack.
- Prepare the icing: Mix the juice and zest of the lime. Add the coconut milk. Then add powdered sugar until you have the right consistency (rather thick but still a little bit runny).
- When the cake is cooled, pour the icing on top and let it dribble a little bit over the side of the cake. Let the icing set before you cut the cake.