Easy Vegan Coconut Lime Cake with Lime Drizzle

Instructions

1. Zest 3 limes and squeeze your limes until you have 50 ml (1/5 cup) lime juice (you may need another lime to get enough juice).

2. Whisk the contents of a tin of coconut milk until well combined (see my tip in notes), then measure into a jug (keep the excess for adding to a curry, smoothie or soup).

3. Pour the lime juice into the jug of coconut milk and mix well. Set aside.

4. Preheat your oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.

5. Now add the oil to the milk. That's your wet ingredients ready.

6. Measure your flour into a large mixing bowl and add the baking powder and salt, then add the sugar and more lime zest (zest from 1 lime).

7. Finally, add the desiccated coconut (unsweetened shredded coconut) and give the dry ingredients a good mix, then pour in the wet ingredients.

8. Fold the wet ingredients into the dry with a spatula or wooden spoon. Only fold in until just combined as overmixing will result in a heavy, stodgy cake.

9. Pour the cake batter into the lined loaf tin and bake for 1 hour and 10 minutes approximately until golden brown.

10. Test if the cake is ready by inserting a skewer or toothpick into the centre of the cake. If it comes out clean it's ready, but if there is batter on it, the cake needs longer. All ovens vary so check after 1 hour. Your cake may need to come out a little quicker or bake a bit longer.

11. While the cake is baking make the lime drizzle by mixing the sugar, lime juice and zest and set aside.

12. Once the cake is baked (a skewer or toothpick inserted into the middle will come out clean) pop in on a wire rack (still in the loaf tin).

13. Prick all over the top of the cake whilst still hot (with a skewer or toothpick) and pour over the lime drizzle, which will sink into the cake, then leave the cake to cool in the tin for 10 minutes, Carefully turn out the cake and leave to cool completely on your cooling rack.