Lime Coconut Cake

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

  1. Grate the creamed coconut into a large mixing bowl.
  2. Sift in the flour and baking powder, then mix in the sugar.
  3. Add the eggs, butter and milk. Mix until you get a soft, smooth mixture. Gently stir in the zest.
  4. Pour into a cake tin and bake at 190 degrees C for about half an hour.
  5. It will be slightly springy on top and you should be able to pull a skewer out clean.
  6. Prick some holes through the cake and squeeze over the lime juice evenly.
  7. Cool, slice and eat!