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| LIME
AND COCONUT CAKE |
FOOD
& COOKING ARTICLE |
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 CAKE
 Ingredients
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
Icing:
100g (3½oz) icing sugar
Long strands lime zest and juice 1 lime
Method
- 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.
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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.
Tips:
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
www.carnation.co.uk
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