Pineapple, coconut and lime drizzle cake
I don’t usually go for the texture of dried coconut – too dry, too chewy – but mixed into this batter, it softens just enough to give a gentle bite and a resounding sensation of moisture in every slice. Coconut cream adds richness, the pineapple brings body and tropical perfume, and everything’s lifted with the brightness of lime: zest in the batter, juice in the glaze. It’s sweet but certainly not cloying, and better still the next day.
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Recipe information
Yield
Makes 1 x 450 g (1 lb) loaf
Ingredients
Lime drizzle
Preparation
Step 1
Preheat the oven to 180°C fan (400°F) and position a shelf in the middle of the oven. Line a 450 g (1 lb) loaf tin (pan) with baking parchment, ensuring the paper extends slightly over the edges for easy removal.
Step 2
In a small upright blender or in a bowl using a hand-held blender, blend the pineapple, coconut cream, lime zest, sugar, oil and vanilla extract or paste. Blend until the mixture is smooth and creamy, ensuring the pineapple is fully puréed. The mixture should look pale and slightly thick.
Step 3
Place the flour, baking powder and desiccated coconut in a bowl and whisk them to combine.
Step 4
Pour the wet ingredients into the dry ingredients. Using a balloon whisk or spatula, gently mix until just combined. Be careful not to overmix; overworking the batter can result in a dense cake. The batter should be smooth but not over-stirred.
Step 5
Pour the batter into the prepared tin, spreading it out evenly with a spatula to ensure a level top.
Step 6
Bake in the oven for 45–50 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake comes out clean. The cake should have risen slightly and feel springy to the touch.
Step 7
Remove from the oven and leave the cake to cool in the tin for 5 minutes before using the baking parchment to lift it out. Transfer to a wire rack to cool completely, gently peeling back the parchment paper from the sides.
For the lime drizzle
Step 8
As it cools, mix together the icing sugar and lime juice and pour it over the top of the cake, using a pastry brush to brush it over the top and sides of the cake in a nice thin layer.
Step 9
Decorate with strips of lime zest and shaved coconut.
Step 10
The cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in cling film (plastic wrap) and freeze for up to 3 months. Defrost at room temperature until fully thawed.
