Does anyone else have kitchen cupboards that are too high for them to see into or too deep for them to reach? Surely, it is not just me. Even when I’m precariously tip-toeing on a chair, I struggle to see what’s made its way to the back of that top shelf… and as I discovered recently, there is a lot back there. I am completely to blame; I am a compulsive hoarder of pantry staples and I have the joy of acquiring a fascinating range of foodstuffs through this blog. The adventurous cook in me gets a jolt of excitement every time I pull something new and obscure out of a goody bag but then the practical cook in me stores that for another day as I get on with cooking something else… and so my shelves become a jumbled mess and a certain someone continuously teases me about how we could open our own corner store.
I’d like to tell you that I have turned over a new leaf but the truth is, my pantry will always be full and full of random things. What has forced my hand now is our big move, and so the great clear out has begun. In amongst the jumble, I came across an unopened packet of desiccated coconut; I have no idea why I bought it but after being inspired by a snap on Instagram stories, I decided I would make a cake. If you’ve been following a certain someone cooks, you would have noticed that he has taken up the position as our resident baker… so as my baking skills are a bit rusty, I wanted something nice and easy and this coconut and lime loaf cake fit the bill completely. It also conjured up all sorts of tropical vibes which I thought was exactly what we needed to inject some sunshine into the current cold winter days!
Coconut & Lime Loaf Cake (adapted from Taste.com.au)
- 1 1/2 cups self raising flour
- 3/4 cups desiccated coconut
- 1 cup caster sugar
- zest of 1 lime
- 125g butter, melted
- 2 eggs
- 1 cup coconut milk
- juice of 1 lime; half for the cake and half for the icing
- 1 cup icing sugar
Preheat your oven to 180c and line a 10cm x 22cm loaf tin.
In a large bowl combine the flour, coconut, caster sugar and lime then make a well in the middle.
In a separate bowl combine the melted butter, coconut milk, eggs and juice of half a lime then whisk together.
Pour the wet ingredients into the dry ingredients, mix until combined and pour into the loaf tin.
Bake for 45 minutes or until the top of the cake springs back when gently pushed, then take it out of the oven and leave to cool.
To make the icing, mix the icing sugar and lime juice together until you get a paste-like consistency which is thin enough to drizzle but thick enough to hold its shape… you may need to adjust the amount of icing sugar and lime juice according.
Once the cake is completely cooled, drizzle the icing over the top and garnish with extra lime zest if you want then you’re ready to slice and eat!
This coconut and lime loaf cake recipe will leave you with leftover desiccated coconut or coconut milk if you’ve gone out to get them specifically for this cake so in the interests of preventing more food waste, let me suggest some other ways to use them up…
- Use the desiccated coconut in a Louise Slice, Lolly Cake, or lamingtons.
- Use the coconut milk in a curry, cook your rice with it and serve alongside a stir fry, or throw it into a smoothie.
Let me know if you’ve got other great ideas of using up either of these ingredients!
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