Makes 8 – 10 slices
- 50g unsweetened desiccated coconut
- 150ml boiling water
- 225g coconut oil (I used Vita Coco)
- 225g caster sugar
- 200g self raising flour
- 25g ground almonds
- ½ tsp baking powder
- Finely grated zest of 3 limes
- 4 large eggs
- 100g icing sugar
- Juice of 3 limes
- Juice of 1 lime
- 150g icing sugar
- 1 tbsp unsweetened desiccated coconut
- Place the desiccated coconut in a heat proof boil and pour over the water. Leave for around an hour or so until the coconut has absorbed most of the water. Grease and line a 20cm spring form cake tin.
- Preheat the oven to 180℃. Place the coconut oil, caster sugar, flour, almonds, baking powder, zest and eggs into the bowl of a food processor. Blitz until combined then add the soaked coconut blitzing briefly to mix. Pour into the prepared tin and bake for around 40 minutes or until a skewer comes out clean when inserted into the cake.
- To make the syrup, put the icing sugar and lime juice in a small pan and stir over a gentle heat until the sugar has completely dissolved. As soon as the cake is cooked prick the surface all over with a skewer then drizzle the syrup over the hot cake. Leave the cake to cool in the tin before icing.
- To make the icing, sieve the sugar into a bowl then beat in the lime juice to make a thick but spreadable icing (add some water if it is too thick but make sure it isn’t too runny). Spread over the top of the cooled cake then scatter the coconut over the icing. Leave for a while to allow the icing to firm up then serve with a nice cup of tea!