COCONUT LIME CAKE

This is an absolutely delicious cake that you can make in a 2lb loaf tin or a 7” round spring form tin. I love the flavour and sharpness of the lime, that gives this cake a zesty taste. I found the recipe many years ago in a magazine [I think it originally came from Carnation] and is an ‘all in one” cake too, so is done in minutes.

Lightly oil and line your preferred tin with parchment. If a loaf tin, leave plenty hanging over to help you lift it out.

Pre heat your fan oven to 160C

6 oz softened butter

6 oz caster sugar

3 large eggs, beaten

250g tin of condensed milk

2 heaped tablespoons desiccated coconut

grated zest and juice of a lime + a second for top [if using]

6 oz SR flour

Tip all of the above into a medium mixing bowl and whisk or beat together for a couple of minutes A hand electric whisk is best.

Then pour the mixture into your prepared tin and bake for about an hour, but check after 50 mins. Leave to cool in the tin for a few minutes then lift onto a rack.

Make an icing to decorate, when cool.

Zest the second lime. 

Mix icing sugar and the juice of the second lime [for extra zest], until you have a soft dropping consistency.  Drizzle over, then decorate with the zest.

Very most and fruity. Delicious. Keeps well for a few days too.