- Lime, Coconut & Sesame Cake.jpg (43.57 KiB) Viewed 585 times
Takes: 1 hour 10 minutes (plus cooling and standing time)
Serves: 10
No nutritional information available.
Ingredients
For the sponge:
- 50g desiccated coconut, plus extra to decorate
- 3 tbsp black sesame seeds, plus extra to decorate
- 50g unsalted butter, at room temperature
- 225g caster sugar
- Zest of 3 limes, plus extra to decorate
- 25g coconut oil, melted
- ½ tsp vanilla extract
- ¼ tsp coconut extract (optional)
- 3 eggs
- 100ml coconut cream, at room temperature
- 160g plain flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
For the lime icing:
- 100g icing sugar
- Juice of 2 limes
Method
1. Heat the oven to 180°C/Fan 160°C/Gas Mark 4 and line a 22cm x 11cm x 6cm loaf tin with baking paper.
2. Place the coconut and sesame seeds in a dry frying pan and toast over a low heat for about 5 - 7 minutes, until golden. Transfer to a bowl and set aside.
3. Beat the butter in a bowl until soft and creamy (a stand mixer works best here). In a separate bowl, combine the sugar and lime zest and use your fingers to rub these together, which will release the oils from the zest and create a lovely citrus aroma, and turn the sugar green! Then, add the zesty sugar mix to the butter, and beat this together until combined, scraping down the sides of the bowl with a spatula every so often.
4. Add the coconut oil and beat until pale and fluffy (for about 7 minutes on a stand mixer), then add the vanilla bean paste (and coconut extract, if using), and beat again. Add the eggs, one at a time, mixing until fully incorporated before adding the next.
5. Melt the coconut cream in a microwave for 10 – 15 seconds until smooth but not hot.
6. In a separate bowl, sift in the flour, baking powder and salt and whisk to combine. Then, using a spatula, fold the dry mix into the batter in three parts until no streaks remain, alternating with the coconut cream – be careful not to overmix. Finally, fold in the toasted coconut and sesame seeds, reserving some for the garnish.
7. Pour into the lined loaf tin, level out with a spatula, then bake for around 50 minutes, until a skewer comes out clean. Allow to cool in the tin before transferring to a wire rack.
8. While the cake is cooling, make the lime icing. Put the icing sugar in a bowl and add the lime juice, bit by bit, until it forms a thick but runny consistency.
9. Once the cake is cool, use a spoon to drizzle the icing all over the top, then sprinkle over the reserved coconut, sesame seeds and lime zest. Leave to stand for about 10 minutes, to allow the icing to firm up slightly, then slice and serve.
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