Coconut and Lime Cake
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."
- Serves:
- 12
- Ready in:
- 60 mins +
Ingredients
- 175g butter, softened
- 3 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
For the icing
- 100g icing sugar
- zest and juice of a lime
Method
- 1
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.
- 2
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.
- 3
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.
- 4
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.
PER SERVING: 8.1 FAT (Excluding extras)
Coconut and Lime Cake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 175g butter, softened
- 3 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
For the icing
- 100g icing sugar
- zest and juice of a lime
- 1
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.
- 2
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.
- 3
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.
- 4
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.
PER SERVING: 8.1 FAT (Excluding extras)
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."
Coconut and Lime Cake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
