Lime and Coconut Cake
Try our gorgeous coconut cake drizzled with zingy lime icing - perfect with tea or packed up for a picnic!
Buttery baking spread*, softened
Large eggs, beaten
Finely grated zest 2 limes
Juice 2 limes
Long strands lime zest and juice 1 lime
*Recipe based on 70% fat buttery baking spread.
You will also need…
900g loaf tin lined with baking parchment
Step 1 of 3
Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.
Step 2 of 3
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.
Step 3 of 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.
For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!
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