Recipe: Coconut and Lime Cake
Now that nights are getting so cold, we’re all in need of a bit of a pick-me-up. Try baking this scrumptious coconut and lime cake by Britain’s favourite celebrity knitter, Kirstie Allsopp. Why not share it with your knitting group?
Recipe courtesy of Cook Vegetarian
Coconut and Lime Cake
Cooking time: 60 mins+
175g butter, softened
3 large free-range eggs, beaten
250g Carnation Condensed Milk
40g desiccated coconut
Finely grated zest and juice of one lime
175g self-raising flour
For the Icing
100g icing sugar
Zest and juice of a lime
Preheat the oven to 170C/350F/Gas 3 (reduce for fan ovens). Grease a 900g (2lb) loaf tin and line the base 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 you insert it 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.
For more brilliant bakes, pick up a copy of Cook Vegetarian. On sale now!
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