Lime and Coconut Cake

Try our gorgeous, moist, coconut cake drizzled with zingy lime icing - perfect with tea or packed up for a picnic!
Ingredients
Serves: 12
  • Cake
  • 175g buttery spread*, softened
  • 3 large eggs, beaten
  • 250g Carnation Condensed Milk
  • 55g desiccated coconut
  • finely grated zest and juice 1 lime
  • 175g self-raising flour
  • 1tsp baking powder
  • Icing
  • 100g icing sugar
  • Long strands lime zest and juice 1 lime

You will also need...

900g loaf tin lined with baking parchment

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  • Very easy

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  • 25 mins
    total prep time

    55 mins
    ready to serve in

0 I've made it

Each serving typically contains

  • Calories 289 14%
  • Sugars 20.6g 23%
  • Fat 16.3g 23%
  • Saturates 6.4g 32%
  • Salt 0.63g 10%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.
  2. 2. Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one). Pour into the tin and bake for 55-65 minutes spring and cooked through. (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.
  3. 3. For the icing – simply mix enough lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.
  4. For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!

    *recipe based on a 70% fat spread.

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