There has been a distinct lack of cake around here.
I know – who would have thought it!
But then cake happened, and it was a good’un. A zesty bright bundle of coconut and lime – just in time for the Spring sunshine that is *just* around the corner… ( or so I’m told )
Im currently experimenting with different ways to cut down on butter and sugar in recipes.
Don’t worry I am not going all ‘clean eating’ on you…
But this recipe has oil and yoghurt where the butter would usually reside.
I am not sure how I feel about that, but what I can say is that it works and it tastes good. The texture is different… springy you might say. Is that a flaw? I don’t think so. Not all cakes can be the same. Coconut and Lime Yogurt Cake – yo is unique! I like it – nuff said.
Coconut and Lime Yogurt Cake
10 minPrep Time
40 minCook Time
50 minTotal Time
- 220g Caster Sugar
- 190g Plain Flour
- Zest of two limes
DessicatedCoconut ( 70g for the loaf, 10g for decoration )
- 250g Greek Yoghurt
- 3 Medium Eggs
- Juice of 2 limes. ( 1 for loaf, 1 for icing )
- 2tsp Baking Powder
- 1/2 tsp salt
- 110ml Olive Oil
- 2tbsp of Icing Sugar ( for icing )
- Preheat oven to 180c.
- Mix all ingredients until just combined. Be sure to scrap the lime zest of your paddle - it's a crime to lose any!
- Pour into a lined loaf tin.
- Bake for approx 40 minutes, or until a cake skewer comes out clean!
- Once the cake has cooled, mix icing sugar and juice of one lime to create a thin icing. Slowly drizzle over cake in a
zig zagtype motion.
- While icing is still wet sprinkle with coconut.
Life is too short to not eat cake.