Jon’s iPod shuffle, which has a flair for spontaneously coming up with the perfect life soundtrack, triumphed again this week. He emerged from the subway uptown to meet me grinning all over his face; “I really did take the A train, and it really was the quickest way to Harlem!”
Meanwhile, my iPod is trying to compensate for the chilly spring weather. As I stepped out of my building this buttoning up my coat, shuffle gave me Copacabana followed by Yellow Bird.
The early morning mist pouring down the subway steps could not dampen my mood – my hair, sure, hello frizz, but not my mood, which remained distinctly tropical.
Pineapple, Coconut and Lime Loaf Cake1 cup fresh or canned pineapple chunks ½ cup dried coconut 1 lime 1 ½ cups flour ¾ cup sugar 1 tsp baking powder ½ tsp baking soda ½ tsp salt 2 eggs ½ cup vegetable oil ½ cup plain yogurt
- Preheat the oven to 350f
- Dice up the pineapple into small bite sized chunks, and drain in a sieve for a few minutes to dry out a little
- Mix the pineapple, coconut, flour, sugar, baking powder, baking soda and salt in a bowl
- Mix the eggs, yogurt, oil into a jug, and grate in the zest of a lime
- Pour the wet ingredients into the dry ingredients and stir to combine
- Butter a loaf tin and pour in the cake batter
- Bake for 55 mins until golden brown
Lime Glaze1 cup confectioner’s (icing) sugar 1 tbsp lime juice 1 tbsp milk or water (if needed) 1/2 fresh lime
- Sift the icing sugar to get rid of lumps
- Stir in the lime juice. If the glaze is still stiff, add milk or water drop by drop until you have a pouring consistency
- Pour over the cooled cake, and decorate with lime zest