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Member recipe
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Parsnip,coconut and lime cake

By superspatula (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10
Unusual but delicious


For the loaf cake:

  • 100g butter (softened)
  • 110g golden caster sugar
  • 200g plain flour
  • 2 tsp baking powder
  • 2 large eggs
  • 2 small parsnips (grated)
  • 50g desiccated coconut
  • 100ml milk

For the drizzle:

  • The juice of 2 limes
  • Zest of 1 lime (finely chopped)
  • 1-2 tbsp caster sugar (depending on your preference)


  • STEP 1
    Heat the oven to 180C/fan170C/Gas Mark 4
  • STEP 2
    Grease and line a 900g loaf tin
  • STEP 3
    Beat the butter, sugar, flour, baking powder and eggs in a large bowl.
  • STEP 4
    Add the parsnip and desiccated coconut and stir through. Add as much milk as is required if the mixture looks dry.
  • STEP 5
    Spoon into the loaf tin and bake for 50 minutes or until a skewer comes out clean.
  • STEP 6
    Meanwhile make the lime drizzle. Mix the lime juice, zest and sugar until it forms a thin syrup. Dip a teaspoon in to taste the syrup and add more sugar if desired.
  • STEP 7
    When the cake is ready, leave it to cool in the tin for at least 30 minutes.
  • STEP 8
    Turn the cake onto a wire rack placed over a dinner plate and make around 20 holes in the top of the cake with a skewer. Make the 5 holes in the middle quite deep (around half the height of the cake).
  • STEP 9
    Drizzle over the lime syrup and leave for 2 hours to cool completely or overnight.

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