Lime and coconut cake

Prep: 20 mins
Cook: 55 mins
Lime and coconut cake

175g buttery spread*, softened

3 large eggs, beaten

250g Carnation Condensed Milk

55g desiccated coconut

finely grated zest and juice 1 lime

175g self-raising flour

1tsp baking powder

Icing

100g icing sugar

Long strands lime zest and juice 1 lime

You will also need...

900g loaf tin lined with baking parchment

Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.

Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one). Pour into the tin and bake for 55-65 minutes spring and cooked through. (If the top becomes too brown cover the cake with a piece of parchment). Cool the cake slightly then remove from the tin to cool completely.

For the icing – simply mix enough lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.

For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!

Serves
12

Preparation Time
20 minutes

Cooking Time
55 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs

Recipe Type
Cakes & Baking, Entertaining, Cake Stall

Special Info
Vegetarian

Level of Difficulty
Easy

 

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