Prep time
Cook time
Total time
You will need a lined 2lb loaf tin.
Serves: 8
  • 180g Unsalted Butter (soft)
  • 180g Caster Sugar
  • 3 Large Eggs
  • 150g Self Raising Flour
  • 1½ Teaspoons Baking Powder
  • 100g Desiccated Coconut
  • 2 rounded Tablespoons Poppy Seeds
  • 1 Lime, finely grated rind and juice
  • 1 Lemon, finely grated rind and juice.
  • Topping
  • 150g Icing Sugar, sieved
  • 1 Lime, rind and juice
  • 1 Lemon, juice
  • Toasted Coconut Flakes
  1. Preheat oven to 160c (325f)
  2. Combine the flour, baking powder and coconut together in a bowl.
  3. Using the mixer, beat the butter and sugar together until very pale and creamy.
  4. Add the eggs one at a time, alternating with the flour mixture.
  5. When smooth, add the lemon and lime rind and the poppy seeds.
  6. Add 1 tablespoon each of lemon and lime juice.
  7. Mix gently, add more lemon juice if necessary to make a soft dropping consistency.
  8. Transfer the mixture to the lined tin and smooth the surface.
  9. Bake for about 50 minutes until golden brown and an inserted skewer comes out clean.
  10. Transfer to a cooling rack and after 5 minutes lift out and remove the paper.
  11. When the cake is cool, mix the icing sugar with equal amounts of lemon and lime juice to make a thick drizzling consistency. Add the juice a little at a time as it is easy to make the icing too runny.
  12. When happy, drizzle over the cake, add a sprinkling of coconut flakes and the rind from the lime.
  13. Enjoy.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/05/12/lemon-lime-coconut-and-poppy-seed-cake/