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For an 8-inch cake tin:100g creamed coconut block
200g self raising flour
200g caster sugar
200 butter, softened
4 beaten eggs
2 tbsp milk
1 tsp baking powder
Zest and juice of 1 lime
Grate the creamed coconut into a large mixing bowl.
Sift in the flour and baking powder, then mix in the sugar.
Add the eggs, butter and milk. Mix until you get a soft, smooth mixture. Gently stir in the zest.
Pour into a cake tin and bake at 190 degrees C for about half an hour.
It will be slightly springy on top and you should be able to pull a skewer out clean.
Prick some holes through the cake and squeeze over the lime juice evenly.
Cool, slice and eat!
Author HungryJenny
opensourcefood.com/people/HungryJenny/recipes/lime-coconut-cake
