METHOD: (Makes 1 cake)
Pre-line a round 20cm (8 inch) baking tin with greaseproof paper or baking parchment.
Mix together all the ingredients listed under “Cake” in a bowl to form a batter. Beat for 1 minute.
Pour the batter into the prepared baking tin and sprinkle over the coconut chips before baking towards lower half of a pre-heated oven at 160-170°C (320-340°F, Gas Mark 3 – 4) for approximately 55- 60 minutes.
Just before baking is complete, mix together the caster sugar and lime juice and then pour this mixture over the cake immediately it comes out of the oven, allowing all the syrup to soak into the cake.
Once cool, this cake is best stored refrigerated, in an airtight container.
“Hi Deb, You haven't fed my greedy boys. They can eat 1/2 home made pizzas like a shot! By the way, I made the Pimms cakes with Madeira mix that you put on Facebook. They were very popular with my guests especially when eaten with a jug off Pimms! Thanks."
Lesley Morris
A taste sensation in a homemade cake – you will have them all guessing to start with but then the flavours just flow in to delicious sticky lime and coconut. Create, bake and refrigerate before serving for best results. Deb the Bread