Lime & Coconut Cake
25 min prep, 1 hour 5 min cook
Serves 10
Ingredients
175g butter, softened
3 large free-range eggs, beaten
250g Carnation Condensed Milk, or similar
55g desiccated coconut
Zest and juice of 1 lime
175g self-raising flour
1 tsp baking powder
For the icing:
100g icing sugar
Long strands of lime zest and juice of 1 lime
Method
Preheat the oven to 170°C/Fan 150°C/Gas 3. Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one).
Grease and line a 900g loaf tin with baking parchment. Pour the cake batter into the tin and bake for 55-65 minutes, until a skewer inserted into the centre comes out clean. (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, mix the lime juice into the icing sugar until you have a thick pouring consistency, then drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.
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