Coconut & Lime CakeThursday, February 28, 2013
An amazingly scrummy cake! I stumbled across is by accident on Pinterest and it turned out to be Kirstie Allsops and I adore Limes so had to make it. And having made it and tasted it needlessly had to share. Its pretty simple to a case of shoving all the ingredients in a bowl and whisking and then admiring your cake an hour later! Any how give it a go and let me know what you think. (ps if you're making it for adults why not add a shot of tequila for a Margarita flavour)
175g (6oz) butter, softened
3 large eggs, beaten
250g (9oz) Carnation Condensed Milk
40g (1½oz) desiccated coconut
finely grated zest and juice of 1 lime
175g (6oz) self-raising gluten free flour
5 mls baking powder
100g (3½oz) icing sugar, to decorate
zest and juice of 1 lime, to decorate
Preheat the oven to 170°C, (150°C for fan ovens), gas mark 3.
Grease and base line a 900g (2lb) loaf tin with baking parchment.
Place all the cake ingredients except for decorating ingredients (ie the zest and juice of 1 lime and the icing sugar) 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 inserted 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.
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.