Kiwi, coconut and lime cake

Kiwi, coconut and lime cake is an exceptionally moist tropical loaf. Adding kiwi to the batter is something a little different – it’s blended with the eggs using a hand blender, while the remaining ingredients are simply folded in. Topped with coconut icing and fresh kiwi slices, it looks beautiful! The cake is very easy to make, quick to prepare, wonderfully spring-like in appearance and very refreshing.

Ingredients for kiwi, coconut and lime cake:

• 2 kiwi fruit (210 g)
• 2 large eggs
• 110 g caster sugar
• 70 ml sunflower or rapeseed oil
• finely grated zest of 1 small lime
• 150 g plain flour
• 2 tablespoons desiccated coconut
• 1½ teaspoons baking powder
• a tiny amount of food colouring (optional) used kiwi-coloured Sugarflair paste

All ingredients should be at room temperature.

Peel the kiwi and cut into quarters. Place in a bowl with the 2 eggs (and food colouring, if using) and blend until smooth. Add the sugar and oil, then whisk until combined. Stir in the freshly grated lime zest. Sift the flour and baking powder directly into the bowl, add the desiccated coconut and gently mix with a whisk only until just combined – do not overmix.

Line a small loaf tin (base 9 x 19 cm, top 11 x 21 cm) with baking parchment. Pour in the batter.

Bake at 160°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely. Ice the cake, sprinkle with desiccated coconut and decorate with peeled and sliced kiwi.

Additionally:

• 80 g icing sugar
• 1½–2 tablespoons boiling water
• 1 tablespoon desiccated coconut
• 1 kiwi fruit

Place the icing sugar and water in a bowl and mix with the back of a spoon until smooth. Adjust the consistency with extra icing sugar or water as needed.

Enjoy!