Home Cooking Column - By Barbara Collins
Coconut and lime love each other and the addition of retro condensed milk in this cake makes it deliciously moist. Just what you want to eat when spring has sprung.
Ingredients
For the cake
175g buttery spread*, softened
3 large eggs, beaten
250g condensed milk
55g desiccated coconut
finely grated zest and juice 1 lime
175g self-raising flour
1tsp baking powder
For the icing
100g icing sugar
Long strands lime zest and juice 1 lime
Method
Line a 1lb loaf tin with baking parchment. Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 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.
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.
Tip
You could also decorate with shavings of fresh coconut.
Contact Barbara @thegoodchinaset or on collib40@googlemail.com.
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