Vegetarian Lime and Coconut Cake
Recipes for Home and Restaurant
by Nadine Lloyd
(Makes 1 Loaf)
2 cups self-raising flour
⅔ cup coconut – shredded
Zest from ½ lime
½ teaspoon sea salt flacks
¾ cup unsalted butter – melted
½ cup rice malt syrup
½ cup pure maple syrup
1¼ cups coconut milk
Preheat the oven to 180°C (356°F)
Line a medium-sized loaf tin with baking paper.
Add the coconut and salt to a small bowl.
Sift in the flour.
In a separate bowl, lightly whisk the butter, both syrups, coconut milk, half the lime zest, and the eggs together until thoroughly incorporated.
Using a spatula, fold in the coconut/flour mixture until just mixed through.
Evenly pour the mixture into the lined baking tin.
Bake for 40-50 minutes, or until lightly golden brown and cook through.
Remove the cake from the loaf tin.
Allow to cool on a wire rack.
Garnish with the remaining lime zest.
Serve with tea or coffee.