Belfast Telegraph

Home Life Recipes

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

Serves 12

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.

Belfast Telegraph


From Belfast Telegraph