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Coconut & Lime Drizzle Cake

  • Cooking time50 minutes
  • Prep time30 minutes
  • Servings8 portions
recipe image Coconut & Lime Drizzle Cake


  • 175g Stork tub
  • 175g caster sugar
  • Zest of 2 limes
  • 3 eggs, large
  • 160g self-raising flour
  • 50g desiccated coconut
  • Drizzle
  • Juice of 1 lime
  • 1 tbsp water
  • 100g caster sugar

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cream together the Stork and caster sugar until light and fluffy.
  2. Beat in the lime zest followed by the eggs one at a time beating well after each addition.
  3. Fold through the flour, coconut and lime juice.
  4. Place the mixture in a lined 2lb loaf tin and bake in the oven for 50 minutes until golden.
  5. Combine the ingredients for the drizzle. As soon as the cake comes out of the oven prick the cake with a skewer and slowly spoon over the drizzle.
  6. Allow to cool and serve.