Coconut and Lime Cake

Serves: 12

Ready in: 60 mins +

Cost Cutting Eco Friendly

Know your nutrients

Calories

300 -

Fat

17.3g -

Saturates

10.9g -

Sugars

20.2g -

Salt

0.51g -

Protein

5.1g -

Carbs

31.8g -

Fibre

1.2g -

Powered by Nutracheck

This cake is so easy to make: you simply combine the cake ingredients with a handheld whisk, pour into a cake tin and let is bake! If you have any cake left over, try breaking it into pieces, placing at the bottom of a dish, sprinkling over orange juice or sherry, then topping with seasonal fruits. Finish with Greek yoghurt sweetened with condensed milk and toasted coconut for a more indulgent dessert.

Ingredients
Method

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:

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.

Print Recipe www.carnation.co.uk