Beach Loaf

A community recipe by LittleMissShoeGal

Not tested or verified by Nigella.com

Introduction

The smell of flavouring ingredients in this cake remind me of holidays which is how it got its name...Beach Loaf! Bake this on a typically blustery, cold British day and you will be transported to sunnier climes from the comfort of your own kitchen!

Ingredients

Serves: 8 - 10

Metric Cups

For the Cake

190 grams unsalted butter (soft)
190 grams plain flour
10 sprigs fresh mint (chopped)
1 lime (grated zest and juice)
190 grams caster sugar
1 teaspoon baking powder
50 grams plain yoghurt
57 grams desiccated coconut
2 eggs
¼ teaspoon salt
coconut (shavings)

For the Syrup

1 lime (juice)
50 grams caster sugar
100 millilitres water

For the Cake

6¾ ounces unsalted butter (soft)
6¾ ounces all-purpose flour
10 sprigs fresh mint (chopped)
1 lime (grated zest and juice)
6¾ ounces superfine sugar
1 teaspoon baking powder
1¾ ounces plain yogurt
2 ounces unsweetened shredded coconut
2 eggs
¼ teaspoon salt
coconut (shavings)

For the Syrup

1 lime (juice)
1¾ ounces superfine sugar
4 fluid ounces water

Method

Beach Loaf is a community recipe submitted by LittleMissShoeGal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Set oven to 170 degrees. Line and grease a 3.5 x 7" loaf tin.
Cream butter, lime zest and sugar with electric hand whisk until really light and fluffy.
Add eggs one at a time, beating for around 30 seconds after each addition.
In a separate bowl mix flour, coconut, baking powder, salt and mint.
Add dry ingredients to butter mix in stages, mixing well after each addition.
Mix in yogurt and lime.
Pour into tin. Sprinkle coconut shavings on top.
Bake for 50-60 minutes until a knife inserted into the centre of the cake comes out clean.
While cake is baking make the syrup. Bring syrup ingredients to the boil and allow to reduce by half until you achieve a syrup consistency.
Once the cake has come out the oven, insert a skewer into the cake a few times and then carefully pour over the lime syrup, letting it seep into the cake.
Leave to cool for a while in the tin before transferring to a wire rack to cool completely.
Delicious sliced by itself or served with a blob of whipped cream or mascarpone. Enjoy!

Set oven to 170 degrees. Line and grease a 3.5 x 7" loaf tin.
Cream butter, lime zest and sugar with electric hand whisk until really light and fluffy.
Add eggs one at a time, beating for around 30 seconds after each addition.
In a separate bowl mix flour, coconut, baking powder, salt and mint.
Add dry ingredients to butter mix in stages, mixing well after each addition.
Mix in yogurt and lime.
Pour into tin. Sprinkle coconut shavings on top.
Bake for 50-60 minutes until a knife inserted into the centre of the cake comes out clean.
While cake is baking make the syrup. Bring syrup ingredients to the boil and allow to reduce by half until you achieve a syrup consistency.
Once the cake has come out the oven, insert a skewer into the cake a few times and then carefully pour over the lime syrup, letting it seep into the cake.
Leave to cool for a while in the tin before transferring to a wire rack to cool completely.
Delicious sliced by itself or served with a blob of whipped cream or mascarpone. Enjoy!