Lime, ginger and coconut drizzle cake + the Golden Globes

I was up till 2 am this morning watching the Golden Globe Awards but it was worth it: some of my favorites won (The Affair, Ruth Wilson, Kevin Spacey), some of my favorites did not win (Steve Carell, Rosamund Pike), but overall I though the winners really deserved the awards (unlike previous years).

I did not understand, though, Fargo and Billy Bob taking the Globe home for I strongly believed that True Detective and Matthew were impossible to beat (I haven’t seen Fargo for I really don’t like the movie).

When it comes to award shows surprises can be a good thing, but when I’m in the kitchen I prefer to stick to what I trust – in this case, the Good Food magazine. Everything I’ve made from it turned out great, and this cake is no exception: the limes and the ginger add a refreshing touch to the good old lemon drizzle cake, and it turned out so tender it was hard to slice.

And to make things even better, there’s coconut in the batter as well – yum!

Lime, ginger and coconut drizzle cake
slightly adapted from Good Food magazine

Cake:
175g granulated sugar
finely grated zest of 3 limes
200g unsalted butter, softened
3 large eggs
200g all purpose flour
1 teaspoon baking powder
1 rounded teaspoon ground ginger
pinch of salt
50g desiccated coconut
2 tablespoons finely chopped crystallized ginger
2 tablespoons milk
juice of 1 ½ limes

Drizzle:
juice of 1 ½ limes
1 ½ tablespoons granulated sugar

Preheat oven to 180°C/350°F. Butter a 20x10cm (8x4in) loaf pan, line it with baking paper and butter the paper as well.

Place sugar and lime zest in the bowl of an electric mixer and rub them together with your fingertips until sugar is fragrant. Add butter and beat until light and fluffy. Gradually add the eggs, mixing well between each addition.
Sift together the flour, baking powder, ground ginger and salt in a medium bowl. Using a spatula, fold into the cake mixture with the coconut and chopped ginger. Add the milk and lime juice and mix until smooth. Spoon the mixture into the prepared pan and smooth the surface.

Bake for 60-70 minutes or until risen and golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the pan for 10 minutes.
Use a wooden skewer to make holes all over the cake. Mix the drizzle ingredients and slowly spoon the sugary mixture over the top of the warm cake and leave in the pan until completely cold.

Serves 8