Recipe of the Week - Lime, Ginger & Coconut Loaf

This week's recipe has a touch of the tropical about it. Lime and coconut make me think of white sandy beaches with clear water. 

This cake is a new one and has proved to be a big hit, especially the sugary topping!

You will need:

7oz dairy-free margarine

6oz sugar

4 limes

3 eggs

7oz Doves Farm Wheat-Free Self Raising Flour

1tsp baking powder

1 tsp ground ginger

2 oz desiccated coconut

2 balls stem ginger, finely chopped

2 tbsp rice/soya milk

an extra 3 tbsp sugar

3 tbsp stem ginger syrup

~Cream the margarine and sugar together until light and fluffy.

~Grate in the zest of 3 of the limes.

~Gradually beat in the eggs, one at a time.

~Add the flour, baking powder and ground ginger and fold in gently.

~Now fold in the coconut, chopped stem ginger, milk and juice from 2 of the limes.

~Spoon the mixture into a lined loaf tin and bake at 180C for around 45 minutes.

~Cool the cake in the tin for about 10 minutes then make a few holes in the top with a cocktail stick.

~Mix the extra sugar with the juice from the other two limes and the stem ginger syrup.

~Carefully pour this sugary syrup over the top of the cake.

~Leave the cake in the tin until cooled.

~Enjoy with a nice cup of tea.

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