Coconut & Lime Drizzle Cake

Name: Coconut & Lime Drizzle Cake
Yield: Serves 8-10
Ingredients: 10 g desiccated coconut or 25 g coconut flakes, lightly toasted; 300 g unsalted butter, softened; 150 g desiccated coconut; 1 tsp xanthan gum; approx. 250 g caster sugar; zest of 3 limes; 23 cm springform cake tin, greased and lined; 6 medium eggs; 300 g caster sugar; 150 g gluten-free self-raising flour; juice of 3 limes

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This zingy, slightly tropical drizzle cake is perfect for a summer party. Don’t let the fact that it’s gluten-free put you off — it’s a really tasty, light cake and it’s very simple to make.

Ingredients

23 cm springform cake tin, greased and lined
300 g caster sugar
300

Method

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

Weigh the sugar and butter into your mixing bowl and add the zest. Beat together until it begins to lighten in colour (mix on medium if you’re using a mixer). Scrape down the sides of the bowl with a spatula and mix again fo