Treat yourself to this light and airy recipe for Lime and Coconut Tray Bake Cake

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

How to
You will need a 45cm/18inch 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

Recipe provided by Canderel.

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