Lime And Coconut Drizzle Loaf

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 14 ounces golden caster sugar, divided (375 g)
• 4 ounces butter, softened (120 g)
• 6 ounces self raising flour (175 g)
• 1 teaspoon baking powder
• 2 eggs
• 3 limes, juice and zest of
• 400 g coconut milk, divided

Recipe

• 1 preheat oven to 180°c.
• 2 butter and line the base of a loaf tin with baking parchment.
• 3 put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
• 4 split the coconut milk in half and set one half aside for the topping.
• 5 add most of the other half to the bowl and beat the mixture together until well blended. add enough extra coconut milk to make a dropping consistency.
• 6 spoon the mixture into the prepared tin and level off the top. bake for 40 mins, or until the cake is golden and firm to the touch.
• 7 meanwhile make the topping: tip the reserved half of coconut milk into a saucepan. add 5 oz (150g) of sugar.
• 8 bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (for some reason this took me nearly 20 minutes!).
• 9 stir in the lime juice and set aside.
• 10 with a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. set aside.
• 11 when the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
• 12 leave cake until completely cold. sprinkle the lime sugar over the top.