LIME & COCONUT BUNDT DRIZZLE
INSPIRED by his wife’s lemon drizzle, phil first road tested his lime cake at a bike-club quiz night. Over time, he has refined it further — by using a bundt tin and adding lime crunch.
HANDS-ON: 25 mins BAKE: 45 mins
SERVES 12
You will need: 1.5-litre bundt tin Greased sheet of baking paper Small disposable piping bag. FOR THE SPONGE
230g unsalted butter, softened
230g caster sugar
4 eggs, beaten
230g self-raising flour, sifted
65g desiccated coconut
Juice and finely grated zest of 1 unwaxed lime FOR THE LIME CRUNCH
Finely grated zest of
2 unwaxed limes
2 tsp caster sugar FOR THE DRIZZLE
3 tbsp lime juice
3 tbsp icing sugar, sifted FOR THE ICING
100g icing sugar, sifted
1 tbsp lime juice HEAT the oven to 180c/fan 160c/350f/gas 4. Beat the butter and sugar in a stand mixer on medium speed for 5-6 minutes, until pale and creamy. On a low speed, add the eggs, a little at a time, beating well between each addition. Fold in the flour, coconut, lime juice and zest with a metal spoon until just combined. Spoon the mixture into the prepared tin and level the surface. Bake for 40-45 minutes, until golden brown and a skewer inserted into the ring comes out clean. To make the lime crunch, mix together the zest and caster sugar then place on baking paper to dry slightly. Make the drizzle by stirring the lime juice and icing sugar together in a bowl. When the cake is ready, remove from the oven, prick all over with a skewer and spoon half the drizzle over. Allow the cake to cool for 10 minutes in the tin, then transfer to a wire rack. Drizzle over the remaining lime and sugar mix. Leave to cool. Now put the icing sugar in a bowl and add enough lime juice to make a thick, pourable icing. Spoon into the piping bag, snip off the end and drizzle over the cake. Leave until the icing is set slightly before sprinkling the lime crunch over.