Coconut & Lime Cake

Today I made a Coconut & Lime Loaf cake.  The ingredients are at the bottom of this blog.  It’s pretty easy really.  The receipie is from Levi Root’s cookbook.  But it tastes ever so good and quite homey.  My husband loves it and even little man enjoys a small slice.  He enjoys it warm from the oven.  All very ‘Emmerdale Farm’ and cosy!

So why do I enjoy baking? I guess because I get peace and quiet whilst I bake, like when I am gardening.  I need to concentrate on measuring out the ingredients and take my time over the mixing.  It good to improvise here and there too, for example today I added vanilla extract to my cake – even though it wasn’t in the recipe.  It’s kind of like using creativity even though in a really small way.




I often use my creativity this way in baking or cooking by improvising with the ingredients – I’ve had so many food intolerances over the years that I have had to.  So there have had times I’ve used wheat free flour, eggless cakes, brown sugar instead of caster sugar etc.

But it’s still a practice.  Practicing creativity.  After all – how do we get to do something different, if not by practicing?  Hence the name Yoga Practice.  One needs to practice the asana’s on a regular basis to get better at them and to also learn from them.

When your silent and concentrating whilst baking (likewise in a yoga or Pilates class); your mind is focused on that activity therefore taking your attention away from the chattering mind.  The myriad thoughts that go round and round and so whilst baking I get the peace of mind that I crave.  And that feeling of contentment inside.  That place of home.  Of joy.

What takes you to that place?

Coconut & Lime Loaf Cake
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  1. 175g (6oz) Self Raising flour;
  2. 1 tsp baking powder;
  3. 175g butter/margarine;
  4. 175g golden caster sugar;
  5. 3 eggs lightly beaten;
  6. 50g (2oz) desiccated coconut;
  7. Zest & juice of 2 limes (I sometimes use 1 - and its fine);
  1. Beat everything together until light and fluffy with an electric whisk/mixer;
  2. Pour into a 2lb/900g loaf tin;
  3. Bake at 180C for 45-55 minutes;
Rosemarie St. Louis

StRosemarie X


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