A picnic is no place for a delicate cake. This lime-spiked coconut cake is sturdy enough to transport easily while having a beautiful texture that lasts well for a few days, meaning it can be made in advance. The pineapple glaze adds a touch of the tropical, but to take it further, serve it with sliced pineapple topped with a squeeze of lime juice.
- 200 gm softened butter, plus extra for greasing
- 200 gm caster sugar
- 2 eggs
- 125 ml (½ cup) milk
- 150 gm (1 cup) plain flour
- 80 gm shredded coconut or moist coconut flakes, plus extra to serve
- ¾ tsp baking powder
- 300 gm pure icing sugar, sifted
- 60 ml (¼ cup) pineapple juice
- 1Preheat oven to 180°C. Butter the base of a 25cm-diameter ring tin and line with baking paper. Beat butter, sugar and lime rind in an electric mixer until pale and fluffy (4-5 minutes). Scrape down sides of bowl, then beat in eggs one at a time, scraping down sides of bowl after each addition, until fully incorporated. Meanwhile, combine milk and lime juice in a jug and stand briefly to curdle. Add flour, coconut, baking powder and a good pinch of salt to butter mixture, beat to combine, then gradually add milk mixture, beating to combine and form a batter.
- 2Spread batter into prepared tin and bake until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tin for 15 minutes, then run a sharp knife around the side and turn out onto a wire rack to cool completely.
- 3For pineapple glaze, stir ingredients in a bowl until smooth, adding a little extra lime juice if necessary to thin to a drizzling consistency. Drizzle glaze over cake, scatter with extra lime rind and coconut and stand until set. Cake will keep in an airtight container for 3 days.
Drink Suggestion: Sweet botrytis riesling Drink suggestion by Max Allen