It’s a summer Sunday washout! It’s cold and it’s pouring with rain which has scuppered my plans for some weekend gardening. Instead I’ve been pottering the kitchen, listening to Cerys at Womad and making this ridiculously simple, but delicious cake. The addition of some extra virgin coconut oil makes it super coconutty and and provides a healthy antidote to the condensed milk!
Ingredients
100g softened butter or margarine
75g of melted coconut oil
3 large eggs, beaten
150g condensed milk
55g desiccated coconut
Finely grated zest and juice 1 lime
175g self-raising flour
1tsp baking powder
Icing sugar and lime zest to decorate
What you do…
Pre-heat the oven to 170°C, (150°C for fan ovens), Gas Mark and line a loaf line with baking parchment (I like the pre-made bought ones!) Put all the ingredients into a large bowl and whisk until pale and creamy. 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. Dust with icing sugar and decorate with the lime zest.
