Coconut and Lime Cake
Serves: 12
Ready in: 60 mins +
Kirstie says: "If you have any cake left over, break into pieces, place at the bottom of a dish, sprinkle over orange juice or sherry, then top with tropical fruits. Finish with Greek yoghurt sweetened with condensed milk and toasted coconut."
Ingredients:
175g butter, softened3 large free-range eggs, beaten
250g Carnation Condensed Milk
40g desiccated coconut
finely grated zest and juice of 1 lime
175g self-raising flour
1 tsp baking powder
[hd]For the icing[/hd]
100g icing sugar
zest and juice of a lime
method:
- Preheat the oven to 170C/350F/Gas 3 (reduce for fan ovens). Grease a 900g (2lb) loaf tin and line the base with baking parchment.
- Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when you insert it into the middle of the cake.
- If the top becomes too brown near the end of the cooking time, cover with a piece of parchment. Leave the cake to cool slightly then remove from the tin and transfer to a cooling rack to cool completely.
- For the icing: Simply mix the lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake and finish with strands of lime zest.
