The marriage of the acidity of citrus with the sweetness of coconut milk is an ideal one (and a combination found throughout the tropics). This makes an unusual cake, that is nonetheless very tasty and goes well as an accompaniment to tea or coffee.
Sticky Lime and Coconut Drizzle LoafServes: 10
Ingredients:100g (4 oz) butter, softened
175g (6 oz) self-raising flour
1 tsp baking powder
175g (6 oz) golden caster sugar
400ml (14 oz) tin of coconut milk
finely-grated zest of 2 limes
For the Icing:400ml (14 oz) tin of coconut milk
200g (8 oz) golden caster sugar
finely-grated zest of 1 lime
juice of 3 limes
Method:Beat the butter, flour, baking powder, golden caster sugar, eggs, coconut milk and lime zest in a bowl until thoroughly combined. Turn this batter into a 900g (2 lb) loaf tin lined with baking parchment.
Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 40 minutes, or until golden brown and firm to the touch.
To make the icing, combine the coconut milk and 150g (6 oz) of the sugar in a pan. Bring to a boil and continue boiling for 5 minutes, or until syrupy. Stir in the lime juice then take off the heat and set aside. In a bowl, mix the remaining sugar with the lime zest to a paste and set this aside too.
With the cooked cake still in the loaf tin pour over the icing a little at a time. Each time wait for the cake to absorb the icing before you pour any more over. Set aside to cool then carefully remove from the tin. Sprinkle over the lime sugar then slice and serve.