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
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.