February may be the shortest month but it certainly feels the longest if you live in the Northern hemisphere. By February, not only have you completely run out of impetus -and Christmas snacks- but also the cold is fierce and constant. You have chapped lips, don’t remember what sun looks like and have had enough looking at tree skeletons. Now, if you are looking for a simple, coconut-rich, satisfying cake that reminds you of warmer days, this is it. Moist on the inside, a tad crumbly on the outside and with a very light yogurt-icing that will nearly teletransport you to a bright summer day.
For the cake
170g self-raising flour
170g caster sugar
20g ground almonds
3 large free-range eggs
50g coconut flakes/shredded coconut
1 tbsp hot water
zest of one lime
For the yogurt icing
100g icing sugar
1 tbsp plain yogurt
For the cake
1. Preheat the oven to 180C/350F. Grease and base-line a deep 20cm tin with greased greaseproof paper.
2. Cream the butter and sugar, until pale. Add lime zest and eggs and whisk until smooth.
3. Rehydrate the coconut by adding a tablespoon of hot water, stirring it.
4. Add the coconut, flour and ground almonds to the egg and sugar mix, and combine well without over mixing.
5. Add the mixture to the cake tin, place in the oven and bake for 30-40 minutes. The cake is ready when risen and pale golden. The tops should spring back when lightly pressed.
For the icing
1. Whisk the butter and icing sugar, until well combined.
2. Stir in yogurt and whisk until it has a smooth consistency. Spread over the cake.