Apricot, Lilac & Market Lime Coconut Cake

An advance apology for the word I am about to use, but there is no other that will capture the crumb of this beautifully scented cake, it’s so……Moist. Yes, squidgy, soft and moist, moist moist. It’s a stunner. Another cake where looks go out of the window as personality reigns. Adorn it with what you like, but really, it’s no use gilding the Lily.

Serve this in chunks, broken off with your hands with a dollop of cream flicked from a large serving spoon. Chunks of fresh apricot add a bit of pzazz but at the end of the day, it’s that moist ‘Bountyesque’ crumb, scented with notes of faraway lands married to the British Countryside in spring, that will keep you coming back for more.

DISCLAIMER: The author apologises for her use of banned vocabulary more than once in this extract.



120g Caster Sugar

4 Makrut Lime Leaves, finely chopped

80g Butter, unsalted, softened

2 Large Eggs

100g Plain flour

1 ¼ tsp Baking Powder

¼ tsp Salt

80g Desiccated Coconut

80g Full Fat Greek Yogurt

100g Apricots, fresh, finely chopped

1-2tbsp Jersey Milk/ Whole Milk


2 Makrut Lime Leaves, finely chopped

20 Lilac Flowers

3 tbsp Caster Sugar

1 Lime juice

2 tbsp Water

Apricots, Lilac Flowers and Icing Sugar to Decorate, Whipped Cream to Serve


1. Preheat oven 180C. Grease and line an 8” Cake tin with non-stick paper, grease and flour. Set aside in the fridge.

2. Whizz the sugar and lime leaves briefly until combined then add to a stand mixer fitted with a paddle attachment. Add the butter and beat for 5 minutes or until pale, light and fluffy.

3. Meanwhile mix the flour, coconut, baking powder and salt until homogenous, set aside.

4. Add the eggs to the butter, one at a time, beating very well between each addition to prevent curdling.

5. Add half the flour mixture, then the yogurt and mix until only just combined. Add the remaining flour and apricots, long with the milk and again, mix until only just combined. Do not overmix, it’s better to be a little lumpy.

6. Transfer to your prepared tin and bake 30-35 minutes or until risen, golden and springs back to the touch. This is a shallow cake so it won’t rise as much as you may expect.

7. While the cake is cooking, add all the ingredients for the syrup to a pan and bring to a simmer. Simmer for 3 minutes, turnoff the heat and allow to cool.

8. When the cake is baked, remove from the oven and brush with the cooled syrup. Leave for 10 minutes then remove from the tin to cool completely.

9. Serve with fresh apricots, lilac flowers and pillows of whipped cream.