Lime, coconut & sesame cake
This is my take on the classic lemon loaf cake, except that I’ve changed almost every single ingredient… but with good reason! There’s something about lime, versus the standard lemon, that just provides an extra fresh and sharp flavour. Here, it’s balanced out with the nutty and rich flavours of coconut and sesame.
For the sponge
50g desiccated coconut, plus extra to decorate
3tbsp black sesame seeds, plus extra to decorate
50g unsalted butter, at room temperature
225g caster sugar
Grated zest of 3 limes, plus extra to decorate
25g coconut oil, melted
½tsp vanilla extract
¼tsp coconut extract (optional)
3 free-range eggs
100ml coconut cream, at room temperature
160g plain fl our
1½tsp baking powder
¼tsp fi ne sea salt
For the lime icing
100g icing sugar
Juice of 2 limes
1 Preheat the oven to 180°C/Gas Mark 4 and line a 22x11x6cm loaf tin with baking paper.
Place the desiccated coconut and sesame seeds in a dry frying
