Lime & Coconut Cake

25 min prep, 1 hour 5 min cook

Serves 10

Ingredients

175g butter, softened

3 large free-range eggs, beaten

250g Carnation Condensed Milk, or similar

55g desiccated coconut

Zest and juice of 1 lime

175g self-raising flour

1 tsp baking powder

For the icing:

100g icing sugar

Long strands of lime zest and juice of 1 lime

Method

Preheat the oven to 170°C/Fan 150°C/Gas 3. Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one).

Grease and line a 900g loaf tin with baking parchment. Pour the cake batter into the tin and bake for 55-65 minutes, until a skewer inserted into the centre comes out clean. (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, mix the lime juice into the icing sugar until you have a thick pouring consistency, then drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.