Limes are in season! I love it when people hand me a bunch of limes from their gardens for my baking. So today I decided to bake a blueberry lime and coconut crusted cake for afternoon tea!

Lime and coconut crusted cake

Preparation time: 20 min
Baking time: 50min or when skewer comes out clean

Nutrition per slice (8 servings)

Ingredients

190g self raising flour
120g unsalted butter
120g caster sugar
2 large eggs
1 tsp vanilla essence
120g plain yoghurt
Zest 2 large limes
60ml freshly squeezed lime juice
110g frozen blueberries
2 tbs desiccated coconut

Directions

Preheat the oven to 170 degrees
Grease an 8 inch cake tin
Beat the butter and sugar until light and fluffy
Add in the 2 eggs gradually, beating throughly after each addition
Turn the mixer to low speed and add in the yoghurt and lime juice and zest and vanilla essence. Mix it well
Sift the self-raising flour in and fold it evenly
Spoon the mixture into the prepared tin and sprinkle the desiccated coconut evenly on the top
Bake in the oven for 50min or until golden brown
Leave it to cool in the tin then turn out onto a wire rack to cool