Coconut & lime tea loaf

Does anyone else love to put a bit of condensed milk on strawberries? I do! But then I’m always left with almost a full tin of condensed milk. Normally I use condensed milk to make a granola bar tray bake, but as I’d already made one this month, I was on the lookout for something else. I happened upon the Carnation website when looking up recipes using condensed milk. I chose to combine two Carnation recipes: coconut & lime cake and cream cheese frosting.  I enjoyed this cake – both its’ flavour and texture. I found the frosting tasty but was a little runny. I think I would chill it a bit to help make it more firm next time. You could use the recipe for lime icing that goes with the coconut & lime cake recipe. I just didn’t have enough limes to do this. I’ve included the recipe at the bottom of the post.

For the cake:

Ingredients

175g buttery spread (70% fat spread), softened

3 large eggs, beaten

250g condensed milk

55g desiccated coconut

Finely grated zest and juice of 1 lime

175g self-raising flour

1tsp baking powder

Method

1.  Preheat the oven to 170°C, (150°C for fan ovens).

Line a 900g loaf tin with baking parchment

2. Whisk the cake ingredients in a large bowl until pale and creamy.

3. 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.

4. Cool the cake slightly then remove from the tin to cool completely.

For the cream cheese frosting:

Ingredients

200g icing sugar

55g butter, softened

Few drops vanilla extract

1-2 tbsp condensed milk

85g full fat cream cheese

Method

Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy.

Lime Icing:

Ingredients

100g icing sugar

Zest and juice of 1 lime

Method

Simply mix enough lime juice into the icing sugar until you have a thick pouring consistency.

Drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.

Credit