Name: Coconut, Chilli & Lime Cake
Yield: Serves 12
Ingredients: approx. 150—250 g caster sugar; juice of 2 limes; 1½ tsp baking powder; ¼ tsp chilli flakes; 50 g desiccated coconut; 150 ml tinned coconut milk; 100 ml vegetable oil; zest of 4 limes; 400 ml soya milk; ½ tsp chilli flakes; ½ tsp salt; 1 tsp vanilla extract; 35 x 24 cm traybake tin, lined; 450 g soft light brown sugar; 525 g self-raising flour

Preparation info

Serves
12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This cake doesn’t look like much, but don’t let that fool you. It’s packed full of flavour, incredibly easy to make and is a great favourite at the bakery — we put it on the counter when it’s still warm and it always flies out. There’s something really satisfying about serving warm cake.

Ingredients

35 x 24 cm traybake tin, lined
525 g self-raising flour
450

Method

Preheat the oven to 180°C (160°C fan).

Weigh the flour, sugar, coconut, baking powder, chilli flakes, salt and lime zest into a big mixing bowl. Give it a quick whisk (on low if you’re using a mixer) to combine.

Measure out the soya milk and pour it over