Lime and Coconut Yogurt Cake Recipe
The last time I made a Lime Coconut Cake, it looked nothing like a lime cake. In fact, it just looked a bit dull.
So clearly, in this second attempt, I er, still didn't achieve this...
I mean, you expect a lime cake to be green, right?
Well I'm sorry folks, but I didn't want to resort to food colouring to make this look prettier. I went with some lime icing to spruce it up instead. (Plus some squeezed limes in the background because I didn't have any spare ones to chop some nice looking slices.)
Um, how about I just say that this tastes really limey?
Lime and Coconut Yogurt Cake (butter free)
For an 8" tin (8 slices):
- 1 egg
- 75g white sugar
- 75ml olive oil
- 100ml lime juice (about 4 limes)
- Zest of 1 lime
- 100g plain flour
- 50g dessicated coconut
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 125g yogurt
- 100g icing sugar
1)Preheat the oven to 180 degrees C. Beat the egg with the sugar. Mix in the oil, lime juice and zest, reserving a tablespoon of juice for the icing.
2) Sift the flour into a large bowl with the coconut, baking powder and bicarb.
3) Add in the lime mixture, mixing in carefully. Fold in the yogurt.
4) Pour into a lined tin, then bake for 25-30 minutes until you can pull a skewer out clean. Allow to cool.
5) Sift the icing sugar into a bowl, then use a fork to gently beat in the remaining tbsp of lime juice. Use a knife or the back of spoon to smooth over the top of the cake.
6) Allow to cool for an hour or so before cutting into slices.
More Hungry Jenny cakes here.
Other butter free baking recipes that might take your fancy.