Coconut and cardamom loaf cake recipe | delicious. magazine

Name: Coconut and cardamom loaf cake recipe | delicious. magazine
Total time: 80 min
Ingredients: 180g plain flour; 2 tsp baking powder; 50g semolina; 300g caster sugar; 120ml coconut water; 100g fresh shredded coconut (or use frozen, see tips); 60g ground almonds; Seeds from 10 cardamom pods ground in a grinder/pestle and mortar; 2 tbsp rosewater; 1 tsp vanilla extract; Finely grated zest and juice 1 lime; 3 medium free-range eggs; 125g butter, softened, plus extra to grease; To decorate (optional); 300g icing sugar; Grated zest and juice 1 lemon or lime; 1 tbsp dried rose petals; You’ll also need…; 900g loaf tin (23cm x 13cm x 6cm), greased and lined with non-stick baking paper

www.deliciousmagazine.co.uk

Niloufer Mavalvala's coconut loaf cake is fabulously light, scented with cardamom and topped with lemon icing – perfect for Mother's Day.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

180g plain flour
2 tsp baking powder
50g semolina
300g caster sugar
120ml coconut water
100g fresh shredded coconut (or use frozen, see tips)
60g ground almonds
Seeds from 10 cardamom pods ground in a grinder/pestle and mortar
2 tbsp rosewater
1 tsp vanilla extract
Finely grated zest and juice 1 lime
3 medium free-range eggs
125g butter, softened, plus extra to grease
To decorate (optional)
300g icing sugar
Grated zest and juice 1 lemon or lime
1 tbsp dried rose petals
You’ll also need…
900g loaf tin (23cm x 13cm x 6cm), greased and lined with non-stick baking paper