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Lime and Coconut Tray Bake Cake
This is an incredibly light and airy cake – serve as small squares.
Ingredients
175g low fat spread
20g Canderel Green granules
250g self raising flour, sieved
1 tsp baking powder, sieved
1 tbsp desiccated coconut
Zest of 2 limes
3 eggs
100ml milk
For the topping:
Juice of 2 limes
1 tsp Canderel Green granules
Cook with
Canderel Green
Serves
16
Time
preparation: 20 minutes
cooking: 40 minutes
Per serving
120 kcals
Difficulty level
Step by step
You will need a 45cm/8inch square tin, greased and lined with greaseproof paper.
Preheat the oven to gas mark 4/180C (160C in a fan oven). Add the low fat spread, Canderel, flour and baking powder to a mixer bowl of a food mixer and mix to combine.
Add the coconut, lime zest eggs and milk and mix well for a couple of minutes until really well combined. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch.
Remove and put to one side, then mix the lime juice with the Canderel, pierce the top of the cake and pour over. Leave to cool for 5-10 minutes in the tin then turn out onto a wire rack, peel away the paper and leave to cool.
Slice into mini squares to serve. Decorate with lime zest if you wish.
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