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:
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
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:
200g icing sugar
55g butter, softened
Few drops vanilla extract
1-2 tbsp condensed milk
85g full fat cream cheese
Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy.
100g icing sugar
Zest and juice of 1 lime
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.