“Is it okay to make a new years resolution in May? Better late than never I suppose! So here it is: I plan to try to post recipes at least once a fortnight from now on. (Let’s see how long that lasts). So, to start the ball rolling I’ve been trying a new coconut loaf recipe that is great for anyone lactose intolerant or vegan…or just hungry. And it’s super easy! Just throw all the ingredients in a mixer and stick it in the oven. While testing it I tried 2 variations of different ingredients and both loafs were fabulous, moist and tasty. I think this will be my new standby for those last minute baking emergencies. Enjoy!”
(Photo by Gary Donald Corbett)
Ingredients for loaf
- 300g self raising flour
- 100g shredded coconut
- 100g white sugar or coconut sugar
- 50g coconut oil or olive oil
- 300g coconut cream
- zest of 2 limes or 1 lemon
Ingredients for icing
- juice of 2 limes or 1 lemon
- 100g icing sugar
- 20g shredded coconut
- Preheat oven to 180 degrees celcius.
- Grease a loaf tin and line with baking paper.
- Put all loaf ingredients into a mixer and combine.
- Transfer to loaf tin and bake for 25-30 minutes or until a skewer comes out clean.
- Allow to cool in the tin
- Lightly toast the coconut in a pan until just golden.
- Combine Lemon or lime juice with icing sugar until all lumps are gone.
- Spoon mixture over warm cake the sprinkle with toasted coconut.
“I’m embarressed about how long it’s been since I’ve posted anything here! What with work, catering, cake design and the installation of a new kitchen, It’s been shunted to last priority. I’m determined to turn over a new leaf and have a few recipes in my back-log to post in the coming weeks. I made this cake for a work colleague’s birthday when I had a surplus of lemons. The flavour and texture was brilliant but I decided to tweak the recipe to give it a bit more texture. Feel free to use whatever fruit you like for the compote. I think the strawberries and cherries were a great colour splash for the finished dish. You can also substitute lemons for limes but personally I liked this version better. Enjoy!”
(Photos by Gary Corbett)
- 250g room temperature butter
- 1 cup castor sugar
- 3 room temperature eggs
- zest from 3 limes
- 3/4 cup sour cream
- 50g diced pistachios
- 1/2 cup plain flour
- Juice from 3 limes
- 1/2 cup sugar
- 1/2 cup sugar
- 1/4 cup strawberry liquor
- Preheat your oven to 140 degrees (Fan forced).
- Grease and line a 20cm spring-form tin.
- Cream the butter and sugar. Add the eggs one at a time until combined.
- Add the sour cream and lime zest and beat until combined.
- Fold in the pistachios and flour.
- Spoon mixture into prepared tin and smooth the top with a spatular.
- Bake for 50-60 minutes or until the top is lightly golden.
- While cake is baking place lime juice and sugar in a saucepan and bring to the boil.
- When cake is done remove from the oven and pierce numerous holes with a skewer.
- Pour over lime syrup and refrigerate.
- For fruit compote cut the strawberries into quarters, de-seed and halve the cherries.
- Add fruit, sugar and liquor to saucepan and heat until fruit has just softened. (If you cook it too long you’ll get jam!) Leave to cool.
- Decorate the cake with pistachios then serve a wedge of the lime cake with some fruit compote and a dollop of cream.