Kirstie Allsopp’s Lime and Coconut Cake

DessertServes 12

# Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3. # 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.



* 175g (6oz) butter, softened
* 3 large eggs, beaten
* 250g (7oz) Carnation Condensed Milk
* 55g (2oz) desiccated coconut
* Finely grated zest and juice 1 lime
* 175g (6oz) self-raising flour
* 1tsp baking powder


* 100g (3 oz) icing sugar
* Long strands lime zest and juice 1 lime