I’m on holiday this week so a quick blog post with my recipe for lime and coconut cake – delish!
Last week, the kind people at NordicWare sent me the Jubilee Bundt Tin pictured above, so I’ve been thinking about what to make with it all week. My wife Sarah loves a coconut cake and I had some lime curd left over from some tarts in my book, B.I.Y., so I put this recipe together. I realise not everyone has a bundt tin to hand so I’ve also put a variation to turn it into a coconut and lime two layer cake.
This time a year ago, I was staying with my inlaws for the Easter holidays and practising all my recipes for the Great British Bake Off. My friend Dawn lent me her bundt tin for the Guglhupf I made in week six, pictured in Tom Hovey‘s drawing above. I was reluctant to buy my own tin as I never thought I’d make it that far through the competition, so didn’t want to jinx it by buying a bundt tin! I can be a bit superstitious about things like this in both my hobbies; baking and fishing. If you bring a fully stocked ice bucket fishing you are guaranteed not catch a thing! Fast-forward a year and I now have a few bundt tins knocking about in my kitchen as for one thing, they’re useful for making monkey bread. There’s a monkey bread recipe in my forthcoming book – it’s a real favourite of mine and the kids. I’m enjoying playing with different cake ideas for bundt tins as they need a bit of tweaking from standard cake recipes due to the depth of the tins.
I’m really excited for all this year’s Bake Off bakers. If they’re running to the same schedule as last year (and it’s all shrouded in mystery so I honestly don’t know) then the bakers are probably furiously practising everything at home before filming the first show in April. I still have my rigorous Bake Off schedule on my kitchen wall and this time last year I was practising the minted lamb pasties that I made in week 7. Whether you leave the tent in the first week or stay until the final, you have just a few weeks to practice everything you’re making for the Signature and Showstopper bakes up to the Semi-Final. You need to send in all your recipes before filming starts, though a few times I went rogue and changed them the day before or on the day (sorry Chloe!) There’s a good article about Bake Off ‘behind the scenes’ here. I’m hoping I get invited to sneak down to wherever the show’s being filmed this spring/summer. Last year, Ruby Tandoh visited the tent and left a good luck note for us, which I’ve still got.
If you’re off with the kids this Easter, April’s BBC Good Food Magazine has hit the shops this week and has three recipes of mine that are great to make with your little ones – cranberry and orange hot cross buns, jammy dodger flowers, and mini pizzas. I couldn’t believe it when I saw my beautiful girls on the front cover – a really proud moment! There’s also a great monkey bread recipe in the magazine this month. I’m staying with friends for a few days so I’m going to get all our kids to muck in and make the hot cross buns while we’re here. I’ve already had a few people on Twitter send me their versions so if you make them at home, send me a picture!
Our new tent arrived this week as we’ve got a good summer of camping ahead. I’m going to be doing a demo at Jimmy’s Farm Sausage & Beer Festival in July, as well as Alex James & Jamie Oliver’s Big Feastival in August so we will be camping at both of those with the kids. It’s great to have family-friendly events like this to look forward to – fingers crossed for good weather!
Anyway, here’s my recipe for lime and coconut cake. At the bottom, I’ve got instructions for how to adapt it if you don’t have a bundt tin. I’d love to see your versions if you give it a go. Have a Happy Easter!
Lime & Coconut Cake Recipe
For the lime curd
- 60g unsalted butter
- The juice and zest of 5 limes
- 2 large eggs
- 120g golden caster sugar
- 1tsp corn flour
- Green food colouring (optional)
For the coconut cake (for a 2.3l bundt tin)
- 375g unsalted butter, plus extra for greasing the tin
- 375g golden caster sugar
- 5 large eggs
- 250g plain flour
- 175g desiccated coconut
- 3tsp baking powder
- 1tsp salt
- Zest of 2 limes
- Icing sugar to dust
- Start with the lime curd. Put the butter, sugar, zest and juice into a saucepan and set to a low heat. Stir a little to help the sugar start to dissolve
- Beat the eggs in a bowl and set aside
- Before all the butter has melted, take a tablespoon of the lime mixture and mix up in a cup with the corn flour
- Pour the beaten eggs and corn flour into the pan, add a little green food colouring, and gently whisk until the curd noticeably starts to thicken up
- As soon as the mixture has thickened up, pour into a bowl, cover and put in the fridge. Don’t worry if it still looks a bit thin – it will thicken further when it cools down again
- For the coconut cake, heavily butter the bundt tin, making sure to get the butter into every crevasse
- Preheat the oven to 180oC / 160oC fan / gas mark 4
- Cream together the butter and sugar in a large bowl with either a stand mixer or an electric hand whisk
- Beat in the eggs, one by one, and add the lime zest to the wet mix
- In a separate bowl, mix together the dry ingredients – flour, coconut, baking powder and salt
- Fold the dry mixture into the wet mixture and when fully combined, pour the mix into the bundt tin
- Bake in the oven for 45 to 50 mins. Stick a skewer / cocktail stick into the cake to test it – if it comes out clean, it’s cooked
- Turn the cake out onto a cooling rack, remove the tin and allow to cool completely
- When the cake has cooled, transfer the cake to a cake plate and dust the top of the cake with icing sugar. Load the lime curd into a small piping bag, snip a small opening in the bottom of the bag (approx 1-2mm) and pipe curd onto the top of the cake
This will make more lime curd than you need for the cake but it’s a delicious thing to keep in your fridge and spread on toast. If you don’t have a bundt tin, you can make a two layer version of this cake. Reduce the cake ingredients to 225g unsalted butter, 225g golden caster sugar, 3 large eggs, 150g plain flour, 100g desiccated coconut, 2tsp baking powder, 1/2 tsp salt, zest of 1 lime. Split the mixture between two 20cm diameter sandwich tins, greased and lined with baking parchment. Cook at the same temperature as above for 18 to 22 minutes. Whip up some double cream and when the cake has cooled, assemble with the bottom layer of sponge on a cake plate. Spread lime curd onto the bottom sponge then add the whipped cream on top of this. Put the top layer of sponge on the whipped cream and dust with icing sugar.