I love simple tray bakes, they are almost always easy and quick to make. I tend to make classic tray bakes when I am pressed on time but I still want a cake fix. I'm a fan of classic flavour combinations such as lime and coconut. Unfortunately I did not take a picture of the coconut sprinkled on to, but not to worry you still should see how gorgeous this simple cake is, with the lime rind oozing out. This recipe is taken from the talented Jo Wheatley's Home Baking, which is one of my favourite baking books. I've never made a lime syrup before and wondered how it would take, it's very similar to a lemon syrup but with a sharper punch. This tray bake is very moreish and I will definitely will make this again.
Here is how my lime tray bake turned out:
|Lime and coconut cake|
|Lime and coconut mixture|
|Lime and coconut pre bake|
300g margarine or unsalted butter, softened
270g caster sugar
320g self-raising flour
5 large eggs
finely grated zest of 2 limes
50g desiccated coconut
100g caster sugar
200g icing sugar
finely grates zest and juice of 2-4 limes
50g desiccated coconut
You will need a 20x 30 cm baking tin, greased and lined with baking parchment.
Preheat the oven to 170c/325f/gas mark 3
Tip all of the cake ingredients (except the lime) into the bowl of a free-standing mixer and beat for r2 minutes until smooth.
Pour the cake batter into the prepared tin and spread level using a palette knife.
Bake on the middle shelf of the preheated oven for above 50-60 minutes or until well risen, golden and a skewer inserted int the middle of the cake comes out clean.
Meanwhile, make a lime syrup by bringing the water and caster sugar to the boil in a sauce pan. Reduce the heat and let the syrup simmer until thickened and the back of a spoon. Add half the juice and zest and stir to combine. Remove from the heat.
Remove the cake from the over and pierce the top of the cake all over with a wooden skewer. Slowly drizzle over the syrup whiles the cake is still warm and in the tin but be careful not to flood it.
Make the icing by combining 3 tbsp of the remaining icing sugar. Set aside.
Toast the desiccated coconut in a dry frying pan over a low-medium heat until the coconut turns golden - this will happen quickly, so don;t leave the pan unattended.
Remove the cake from the tin, pour over the icing top with the toasted coconut ad remaining lime. Leave to set for half an hour and then slice into squares.
I'm sharing this recipe to Love Cake, hosted by Ness from JibberJabberUK. This months theme is Back to School and I'm sure these flavour combinations will go down well with teenagers in their packed lunch box.