... or finished off with a lime glaze to make it that little bit special
In terms of the butter and the eggs, just remove them from the fridge at least 30 minutes before using to take the chill off them.
This cake is really lovely served simply dusted with icing sugar, but if you wish to make it a little more special then the Lime Glaze will certainly do that.
The cake keeps well in an airtight container for quite a few days ... whether it is glazed or not.
Ingredients
CAKE
250g butter, cut into cubes (remove 30 minutes before using)
zest of 2 limes (save juice for glaze)
4 x 60g eggs, room temperature
100g full fat yoghurt
250g coconut milk (I used a 270g Ayam tin of coconut milk)
400g golden caster sugar
320g self raising flour
100g desiccated coconut
LIME GLAZE – OPTIONAL
250g icing sugar
2 tbls + 2 tsp lime juice (or more if you wish a thinner glaze)
Shredded or dessicated coconut for dusting
Instructions
METHOD FOR CAKE
Preheat oven to 170 degrees fan forced
Grease and line a jumbo loaf tin (base measurement 27cm x 10cm), or a 24cm (base measurement) round cake tin
Place butter and lime zest into TM bowl and blend 40 seconds / 50 / speed 4 to loosen up
Insert butterfly
Add eggs, yoghurt and coconut milk and blend 10 seconds / speed 3, scrape around bowl
Add sugar, flour and coconut and blend 10 seconds / speed 3, scrape around bowl, and then blend a further 1 minute / speed 3
Pour batter into tin, smooth over top and bake for 1 hour and 10 minutes or until a skewer inserted into centre comes out clean (it take exactly 1 hour and 10 minutes in my oven)
Allow cake to rest for 15 minutes before removing to a rack to cool completely
METHOD FOR LIME GLAZE - OPTIONAL
Place loaf or cake onto a cooling rack above a baking tray lined with greaseproof paper
Place icing sugar in a small bowl
Add 2 tablespoons of lime juice to start with and stir through … then add the extra 2 teaspoons and keep blending until you get a looser mixture
At this point decide if you wish to have a runnier glaze, or if you are happy with the mix as it is (pic shows the glaze using 2-1/2 tablespoons of juice) … if you wish your glaze to be thinner add just a few drops of juice at a time until you have the consistency you want
Drizzle cake with the glaze allowing the drips to fall down the sides through the cooling rack and onto the baking tray
Sprinkle coconut flakes or shredded coconut down the middle of the cake if it is a loaf, or all over a round cake while the glaze is still wet
Allow to set before lifting onto a cake plate to serve
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/coconut-lime-buttercake-lime-glaze/