We’ll soon be launching our new cake book, Easy Cake, No Mess. Just as the title suggests, it’s all about easy to make cake. It’s exactly what readers have told us that they want – quick and fail proof – from gathering up the ingredients to the normally disheartening task of washing up.

While you’re waiting for the release of our latest book, why not go and get a full copy of our first one: Cake! 12 Healthy Recipes. It’s available on Amazon for just under a dollar and each one of the 12 recipes are nutritionist approved. Of course, you can always try one of the 4 free recipes from this book that we’re giving away. Just add your email in the box to the right, where it says Cake! and you’ll have four free, good looking recipes in a moment.

Plus, that means you’ll be on the list to find out when we release Easy Cake, No Mess. Plus we’ll be offering it free for download for a few days after it’s released and you’ll be the first to know – and that’s almost as good as no clean up. It may even be as enjoyable as this recipe that we couldn’t wait to share.

Everyone’s had a lovely lemon drizzle cake before, but not everyone has had the chance to enjoy this tangy flavoured cake. It’s super easy to make and utterly delicious – especially with a cup of tea. This is a perfect cake for lunch boxes and tea time treats. The limes are really integral to this recipe, but you can always substitute lemons if you have a few rolling around at the bottom of your fridge. -:-:-

Ingredients

Makes: 1 square cake

175 g (6 oz) Butter, softened 175 g (6 oz) Caster sugar 3 med Eggs Zest of 1 lime 50 g (2 oz) Desiccated coconut 175 g (6 oz) Self raising flour

For the drizzle 200 g (7 oz) Icing sugar Juice of 2 Limes

Final touches

2 tbsp Desiccated coconut

 

Preparation

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease and line a square cake tin. In a medium bowl, beat together the butter and sugar using a handheld mixer, until pale and fluffy. Add the eggs, lime zest and coconut and mix well before folding in the flour. Pour into the tin and bake for 30 minutes, until golden and springy. Leave to cool. Meanwhile, prepare the drizzle. Add the sugar to a small mixing bowl and cover with enough lime juice to create a thick icing. Pour this over the cake (while still in the pan) and sprinkle the coconut over. Allow to set and then serve. -:-:-

Check out these other fabulous cake recipes from our new book:

Carrot and ginger cake Shortbread fingers Cardamom Date Cake

And do please share your own favourite recipes below… we’d love to hear from you.