Friday, 31 January 2014

Coconut & lime tea loaf


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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.


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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


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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.


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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.


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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.


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Credit

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