Coconut, Lime & Rum Drizzle Cake
Top Tip
Replace the toasted coconut on top with toasted desiccated coconut if you wish.

Coconut, Lime & Rum Drizzle Cake

Desserts Food Caribbean Vegetarian

A tempting tropical loaf with a rum boost. 

12 Servings
125g butter, softened plus extra for greasing
225g Tate and Lyle Fairtrade Golden Caster Sugar
Zest of 3 limes
4 medium eggs, beaten
200g self-raising flour
50g desiccated coconut
150ml coconut milk
25g flaked coconut, toasted
For the drizzle:
Juice of 3 limes
100g Tate and Lyle Fairtrade Golden Caster Sugar
3 tbsp golden rum
  1. Preheat the oven to 180C. Lightly butter the base and sides of a 900g loaf tin, line and set to one side. Place the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy.
  2. Add the lime zest and then add the eggs, a little at a time, whisking well between each addition. Sift the flour over the egg mixture and then add the desiccated coconut. Beat together with a wooden spoon until thoroughly combined. Add the coconut milk and beat again.
  3. Pour into the loaf tin and smooth the top. Bake for 55 mins until golden and risen. Check the loaf is done by inserting a skewer (it should come out clean). Meanwhile, place the lime juice, sugar and rum in a saucepan and heat gently until dissolved, then remove from heat.
  4. Lightly prick the top of the baked cake with a skewer. Drizzle the lime and sugar mixture all over the top of the cake, scatter over the toasted coconut and allow to stand in the tin for 10 mins. Carefully remove from the tin and allow to cool completely on a wire rack. Slice and serve or store in an airtight container for up to two days.


Milk, eggs, gluten