360g self raising flour, plus a little extra for dusting
110g dessicated coconut
270g caster sugar
1 teaspoon salt
zest of 3 limes, unwaxed
360ml coconut drink (NOT coconut milk from a can, you need the carton of coconut drink that you’d put in coffee)
juice of 3 limes
120ml vegetable oil
3 teaspoon coconut essence
few drops of vanilla extract
For greasing the tin:
1 teaspoon vegan margarine or butter or shortening
For the glaze:
50ml lime juice
50g caster sugar
For the icing:
3 tablespoons lime juice
250g icing sugar
tablespoon of dessicated coconut
zest of one lime
You will need a bundt tin that holds at least 10 cups. The tin used here is by Nordicware and is called “Elegant”.
Preheat the oven to 175 degrees C. Gently melt the 1 teaspoon of fat and brush the inside of the tin with it, taking care to cover the whole area. Sieve a little bit of flour over the layer of oil. Turn the tin the other way round and tap it on the bench to remove any excess flour. This will help you remove the cake from the tin neatly.
Mix all the dry ingredients - the flour, cornflour, coconut, sugar, salt and zest - in a large bowl.
Mix all the wet ingredients – the milk, lime juice, oil and flavourings – in a large jug.
Pour the wet ingredients into the dry and mix thoroughly, then pour the batter into the tin and bake for about 50 minutes until a skewer comes out clean.
Allow the cake to cool for 10 minutes, then remove from the tin onto a wire rack.
Meanwhile make the glaze by gently dissolving the lime juice and caster sugar. Don’t allow the mixture to boil, you just need the sugar to dissolve. Brush this all over the cake while the cake is still warm.
Allow the cake to cool completely (about an hour) before icing.
To make the icing mix the lime juice and icing sugar with a spoon. With the cake on a wire rack, spoon the icing over the top of the cake allowing it to run down the sides. Sprinkle with dessicated coconut and lime zest to decorate.