Lime and Coconut Cake
To celebrate Wimbledon, home-cooking ace Kirstie Allsopp serves up some sensational treats that are quick and simple to prepare
Celebrate the warmer weather with a picnic and our divine coconut and lime cake. This is a really simple cake that all the family will love.
What you'll need
for the Cake
175g (6oz) butter, softened
3 large eggs, beaten
250g (7oz) Carnation Condensed Milk
55g (2oz) desiccated coconut
Finely grated zest and juice of 1 lime
175g (6oz) self-raising flour
1tsp baking powder
for the icing
100g (3 1/2oz) icing sugar
Long strands of lime zest and juice of 1 lime
Pre-heat the oven to 170°C/gas 3/325°F. 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.
Tips 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.