Coconut Cake with Lime Drizzle Icing



150 grams softened butter
½ cup Sweetnz Premium or Classic Blend
2 tsp lemon rind
½ tsp vanilla essence
2 eggs (room temp)
1 ¼ cups self-raising flour
⅔ cup desiccated coconut
⅓ cup fresh lemon juice


40 grams Sweetnz Icing (not) Sugar
3 Tblsp Lime juice,
Extra water if needed


Grease & line an 18cm x 28cm tin. (I only made half the mixture in the picture so put it into a smaller tin, but ideally this is the best size pan and then it can be cut into squares - if not use the largest loaf tin 1lb size)
Beat butter, Sweetnz blend, rind and vanilla in a small bowl with an electric mixer until very pale and creamy. (In cold weather warm bowl and utensils to help the creaming process and make sure the butter is warm and soft - not melted)
Beat in eggs, a little at a time until combined.
Add flour, coconut and juice. Mix until combined.
Put into prepared pan.
Cook at 160 C for about 40 mins, check with a skewer, if it comes out clean then it’s done.
Leave in pan for 10 mins, then transfer to a wire rack to cool completely.
For icing - put Sweetnz Icing (not) Sugar into a small bowl add Lime juice and mix thoroughly. Lift up the spoon to see if it runs easily if not add a little more water until it does - then drizzle over cake. Alternatively leave icing a little thicker and spread over cake top.
Garnish with some lemon zest.