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."

Ready in:
 60 mins +

Cost Cutting Eco Friendly

  • 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)

Coconut and Lime Cake was taken from COOK VEGETARIAN

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