Lychee Coconut Lime Drizzle Cake

When life gives you a tin of lychee, make a lychee lime drizzle cake!

I’ve sat on this idea for long as I’ve had this tin of Lychee, and I’m really happy that I finally got around to making it. Lychee, coconut & lime?! What more could you ask for! Maybe this is a good sign to act on te hideas that you've been sitting on. This is an olive oil cake, so she’ll be moist FOREVER. It’s fragrant, tender & utterly delicious.

Cake Batter:

250g Plain Flour

120g Lychee from a can (save extra for garnish)

100g Soy Milk

100g Olive Oil

50g Coconut Yogurt

50g Creamed Coconut

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Bicarbonate Of Soda

1 Teaspoon Vanilla Extract or Seeds From 1/2 Vanilla Pod

Pinch Of Fine Sea Salt

220g Golden Caster Sugar

30g Lime Juice (1 & 1/2 Approx)

Zest From 1 Lime

Drizzle:

60g Syrup From Lychee Tin

45g Golden Caster Sugar

Juice of 1/2 Lime

Zest From 1 Lime

Recipe:

Preheat Oven to 175c Fan

1. Blend Lychee, Soy Milk, Lime Juice, Creamed Coconut Block & Vanilla till smooth

2. Add Golden Caster Sugar in a bowl and rub the zest from 1 lime with your fingers

3. Add the lychee mixture to the bowl along with the yogurt & olive oil. Blend together using an immersion blender till smooth

4. In a separate bowl mix the dry ingredients together and then slowly fold in the dry ingredients into the wet, until you get a smooth batter.

5. Lightly grease loaf tin with a touch of olive oil. Cut parchment paper as wide as the loaf tin and long enough to hang over the two long edges once laid into the pan.

6. Add the batter into the prepared loaf tin and spread evenly in the loaf tin. Using a skewer or knife, run down the middle of the batter, which will ensure an even rise.

7. Bake cake in the middle of your oven for 50-60 minutes or until a cake tester or tooth pick is clean. (If your cake is golden brown and not cooked through at the 45 minute mark, cover with foil and continue to bake)

8. While the age is baking, mix together the ingredients for the drizzle, until the sugar is dissolve.

9. Once the cake is baked, allow to cool for 15 minutes. Prick some holes in the cake using a skewer, and drizzle the syrup all over the cake until it has completely absorbed. Finish with the zest of a lime. Allow the cake to cool completely in the tin before slicing.

   

10. Serve up with a dollop of vegan yogurt, olive oil and left over Lychee!