Fluffy coconut and lime cake
Coconut and lime is one of those combinations that work just so well. This is a simple cake which highlights that combination in a light and fluffy cake which goes so well with a passion fruit curd.
Ingredients:
175g unsalted butter/dairy free margarine
130g golden caster sugar
175g self-raising gluten free flour
3 eggs
60g shredded coconut
2 limes zest and juice
1 tsp baking powder
Preheat the oven to 180C/fan 160C. Grease and line the base of a 10 inch loose-bottomed tin.
Add the butter/margarine to a large mixing bowl and beat until softened. Add the sugar to the bowl and beat until pale and soft. Add the flour, eggs, coconut, lime zest and juice and baking powder and mix together for 3 minutes.
Pour the mixture into the prepared tin and pop into the oven for 50 minutes or golden brown on top. Take out of the oven and leave in the tin for 10 minutes before removing to a wire rack to cool.
This cake is lovely and fluffy with a tropical freshness.
175g unsalted butter/dairy free margarine
130g golden caster sugar
175g self-raising gluten free flour
3 eggs
60g shredded coconut
2 limes zest and juice
1 tsp baking powder
Preheat the oven to 180C/fan 160C. Grease and line the base of a 10 inch loose-bottomed tin.
Add the butter/margarine to a large mixing bowl and beat until softened. Add the sugar to the bowl and beat until pale and soft. Add the flour, eggs, coconut, lime zest and juice and baking powder and mix together for 3 minutes.
Pour the mixture into the prepared tin and pop into the oven for 50 minutes or golden brown on top. Take out of the oven and leave in the tin for 10 minutes before removing to a wire rack to cool.
This cake is lovely and fluffy with a tropical freshness.
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