Lemon and coconut drizzle cake


Makes: 1 x 2lb loaf cake


175g Stork, tub
175g caster sugar
Zest of 2 limes
3 eggs, large
160g self-raising flour
50g dessicated coconut
Juice of 1 lime

Juice of 1 lime
1 tbsp water
100g caster sugar

Oven Temp: 160c (fan)/180c/Gas Mark 4

Freezing: Suitable for freezing

Preparation Time: 20 minutes

Bake Time: 50 minutes


1. Cream together the Stork and caster sugar until light and fluffy.

2. Beat in the lime zest followed by the eggs one at a time beating well after each addition.

3. Fold through the flour, coconut and lime juice.

4. Place the mixture in a lined 2lb loaf tin and bake in the oven for 50 minutes until golden.

5. Combine the ingredients for the drizzle. As soon as the cake comes out of the oven prick the cake with a skewer and slowly spoon over the drizzle.

6. Allow to cool and serve.