I am still in full Rio mode so I made a Brazilian inspired cake for you; a coconut and lime drizzle cake. It uses coconut milk rather than condensed milk, though the latter is deeply popular in Brazilian puddings and cakes. It’s as if they’re bathing in the stuff. (Actually maybe they are… maybe that’s the secret to glowing skin?)
This coconut and lime drizzle cake is not like regular cakes you bake and eat here in the UK. It is denser. So even after you have baked it, you’ll probably think it needs a bit longer in the oven. Luckily it’s forgiving from all that coconut milk, so if you do give it another blast it won’t especially mind, though you don’t need to.
A note on coconut. Every time I publish a recipe with coconut I get some coconut rejectors asking if they can leave it out, substitute it etc. So I am addressing it here; the clue is in the name. This is a coconut and lime drizzle cake so I am afraid if you hate coconut just make another cake. Sorry. There are loads on here, just take a look in the cake section.
Aldi made a little video of me making this recipe including some top tips, so watch to the end. You will also notice in the pic that there’s extra coconut on the cake. This isn’t included in the recipe I made for Aldi but if you want to add it simply sprinkle with lots of desiccated coconut.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Two years ago: Salmon and asparagus quiche, Rosemary chicken Dijon stew, Lemon, blueberry and white chocolate cupcakes, Apple, ginger and maple syrup cake and my Grandma’s Cornish ginger fairings from my book
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
- For the cake:
- • 115g soft salted butter, plus extra for greasing the tin
- • 340g castor sugar
- • 3 large eggs, separated
- • Zest of 2 limes
- • 240g plain flour
- • 1 tsp baking powder
- • 90mls milk
- • 300mls coconut milk (well shaken, 3 tbsp reserved)
- For the drizzle:
- • Juice of 2 limes (about 45mls)
- • 45g castor sugar
Preheat the oven to 180C/fan 160C/gas mark 4. Grease and line a 2lb loaf tin measuring approximately 25 x 10 x 7cm. To make it easier to remove the cake later, use two long pieces of non-stick baking parchment and allow them to hang over the sides of the tin. Beat together the butter and sugar with an electric mixer for about 4 minutes until light and creamy. Add the egg yolks, one at a time, beating well after each addition. Add the lime zest and beat well. Stir together the flour and baking powder. In a jug stir together the milk and coconut milk (remembered to reserve 3 tsbp for the drizzle). Then add a third of the dry ingredients and a third of the wet ingredients to the main beaten mixture, stirring after each addition until just combined. Whisk the egg whites to stiff peaks, then stir through a heaped tablespoon of the mixture into the cake batter, to loosen it. Fold through the rest of the beaten egg whites using a metal spoon and a slicing action, so as not to knock any of the air out of the mixture. When steaks of egg white are no longer visible pour into the prepared tin and bake for 1 – 1 ¼ hours, until a skewer comes out of the centre of the loaf clean. Cool the cake on a wire rack, still in the tin. Heat the lime juice, coconut milk and sugar until dissolved, then poke holes all over the cake using a toothpick and pour over evenly. Leave to cool in the tin for 10 minutes before removing and cooling on a wire rack.
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