I found this recipe in David Herbert’s ‘Really useful cookbook’ but thought I’d pimp it a bit for Valentine’s Day (and also because I didn’t have all the recommended ingredients).
Ingredients:
350g plain flour
2 tsp baking powder
1 tsp Cinnamon
250g caster sugar
100g desiccated coconut
50g ground almonds
300ml milk soured with lime juice
2 eggs
1 tsp vanilla extract
75g unsalted butter
Method:
1. Pre-heat oven to Gas Mark 4 and line a loaf tin with baking paper
2. Sift the dry ingredients into a large bowl
3. Whisk the eggs, milk, lime, vanilla extract and melted butter in a jug
4. Pour the wet ingredients into a well in the centre of the dry ingredients
5. Mix gently until just combined – don’t over mix
6. Pour into your loaf tin and bake in the centre of your preheated oven for about an hour.
Tip: Check the cake after 40 minutes and cover with tin foil if the top is already browned.
Icing:
Combine 2 parts cream cheese with 1 part icing sugar and 1 part sunflower spread in a bowl – missing with an electric hand whisk over a bowl of cold water helps with the consistency. Add some desiccated coconut and a squeeze of lime juice to compliment the flavours in the cake.
