Lime & coconut are indeed a perfect couple – here they are married into a wonderous and moist cake. The flavour is sublime, the texture crumbly, moist and a little zesty. The frosting is morish, and all together it is very much a ‘please make again mum’ type of cake. We had it for dessert too, as we stored ours covered in the fridge. We also had it for tea with Earl Grey, which was a perfect afternoon snack. My husband confessed that he even had it for breakfast – it was the last portion left and he stole it first thing. Now you know all this, here is the recipe for you. Enjoy baking, making and waking to this delightful cake !
- 2¼ cups plain self-raising flour
- ¾ cup white icing sugar
- 3 heaped tbsp desiccated coconut
- 1 tsp bicarbonate of soda
- 1 tsp egg replacer
- 3/4 cup canola oil (or coconut oil)
- 3/4 cup coconut milk (not the low fat variety)
- 1 cup mixed lemon and lime juice (freshly squeezed) with 7-Up
- 1 tbsp lemon & lime zest
- 1 tbsp apple cider vinegar
METHOD FOR THE CAKE
Heat the oven to 180C (350F) or Gas mark 4. Now sift all the dried ingredients together in a large plastic bowl, twice.
Add the liquid ingredients, one at a time, whilst mixing with a wooden spoon. Continue to mix for a couple of minutes, then pour into a greased 9″ loaf tin lined with greaseproof paper.
Place in the hot oven for about 45 minutes – but check on it after about 35 minutes.. It’s ready when a sharp object comes out of the cake clean. Then let it cool down, and take out on a serving cake stand or plate.
- ½ tsp coconut essence
- 1 225g tub cream Original Tofutti (vegan cream cheese)
- 1½ cups icing sugar
- sliced lime, and zest for decoration
METHOD FOR THE FROSTING
To make frosting, gently whisk all ingredients together in a medium bowl until smooth – this will only take a few moments, so do not over-whisk. Place in the refrigerator when thick and smooth for at least 1 hour.
Meantime, once your cake has completely cooled down, you need to cut your cake horizontally, so that you are left with three layers of equal depth.
Having done this, spread frosting between the layers, then coat the outside and top of the cake with frosting, using a spatula. In order to level the cake so the frosting sits safely on it, feel free to cut a thin slice off the top.
Finally place your lime slices and zest on top and refrigerate – covered if possible.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !