Lime and Coconut Tray Bake Cake

Lime and Coconut Tray Bake Cake
Prep Time 20 minutes
Cook Time 40 minutes
Difficulty 3
Serves 16

Ingredients

  • 175 g low fat spread
  • 20 g Canderel Sweetness from a Leaf granules
  • 250 g self raising flour, sieved
  • 1 tsp baking powder, sieved
  • 1 tbsp desiccated coconut
  • Zest of 2 limes
  • 3 eggs
  • 100 ml milk
  • FOR THE TOPPING:
  • Juice of 2 limes
  • 1 tsp Canderel Sweetness from a Leaf

Method

STEP BY STEP

  1. You will need a 45cm/8inch square tin, greased and lined with greaseproof paper.
  2. 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.
  3. 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.
  4. 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.
  5. Slice into mini squares to serve. Decorate with lime zest if you wish.

120 KCALS PER SERVING