Baking | Coconut lime drizzle tray bake

I have already made this and posted it before but this is slightly different.

This time I made a 6 oz tray bake with a lime drizzle top, vs previously I made cupcakes with an 8 oz recipe and a lime coconut frosting / icing.

INGREDIENTS:

6oz Self Raising Flour

6oz Butter

6oz Eggs 

(Which was 3 Large Free Range British)

4oz Desiccated Coconut

Juice and Zest of 2 Limes

1 tsp Baking Powder

The icing topping was lime, and 3oz unrefined golden caster sugar which is spooned over the cake when still in the baking tray and still warm.

Baking | Coconut Lime Cakes

I couldn't be bothered to document this recipe as 1) I wasn't well and B) I didn't have time and 5) It was a test that I didn't expect to work but it did etc...

This recipe made 18 small cakes (fairy cakes or cupcakes).

I overfilled the cases as they were foil cake cases. I find the foil cases challenging as they continue to cook the cakes after removing from the oven, but they do hold moisture well and look nice. So I overfilled them so they were more substantial and harder to dry out.

8oz recipe again, 

INGREDIENTS:

8oz Self Raising Flour

8oz Butter

8oz Eggs 

(Which was 3 Large Free Range British)

6oz Desiccated Coconut

Juice and Zest of 2 Limes

1 tsp Baking Powder

The icing was lime, no coconut.

I added 2oz butter, juice and zest of 1 lime and about 8oz Icing Sugar to a bowl and whizzed with an electric hand mixer until thick, light and fluffy. 

I used a fork to dollop icing onto the cakes as it's quicker than piping!

I made them on Sunday and they were still perfectly moist today (Tuesday) and I imagine they will be ok for another 2 days. Just keep them in an airtight container in a cool place but NOT in the fridge.