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Complete the perfect picnic with this gorgeous, crumbly summer treat

Kirstie Allsopp makes a Lime and Coconut Cake

As the days start to hot up, dust off the picnic hamper and try conjuring up this gorgeous golden brown Lime and Coconut cake, created by the expert of all things homemade, Kirstie Allsopp.

This light sponge cake is drizzled with white icing and lime zest and is guaranteed to sweeten up any outdoor eating occasion. Plus, it’s really easy to prepare – simply beat together butter, eggs, desiccated coconut, self raising flour, the zest and juice of one lime, one tbsp of baking powder and the all-important ingredient, Nestle Carnation Condensed Milk. The condensed milk is the secret ingredient which will help to create a rich and moist sponge which all cooks crave.

For the icing, simply mix the juice of one lime into 300g of icing sugar until you have a thick pouring consistency, drizzle over the cake and decorate with strands of lime zest.

Watch the following video to see step by step how to make this simple and delicious summer treat. Perfect to pop into your picnic hamper and share with the whole family, this fresh, tropical and zesty cake will ensure that they’ll be back for seconds!


Lime and Coconut CakeIngredients

175g (6oz) butter, softened
3 large eggs, beaten
250g (7oz) Carnation Condensed Milk
55g (2oz) desiccated coconut
finely grated zest and juice 1 lime
175g (6oz) self-raising flour
1tsp baking powder

100g (3½oz) icing sugar
Long strands lime zest and juice 1 lime


  • 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 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.
  • 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.


Using Carnation Condensed Milk will help the creaming process, combining the eggs, flour and butter for a super smooth batter and a moist sponge finish.

For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!

If you have any cake left over make an exotic simple trifle – lay pieces of the cake at the bottom of a dish and sprinkle over some orange juice or sherry, top with tropical fruits such as mango and pineapple, then top with Greek yogurt sweetened with condensed milk and finish with some toasted desiccated coconut.

Serves 12

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