Coconut lime bake


You will need a 45cm/18inch square tin, greased and lined

1. Preheat the oven to gas mark 4/180C (160C in a fan oven). Add the low-fat spread, Canderel® Sugarly, flour and baking powder to a food mixer and combine.

2. Add the coconut, lime zest, eggs and milk and mix well for a couple of minutes until 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.

3. Remove and put to one side, then mix the lime juice with the Canderel® Sugarly, pierce the top of the cake and pour over. Leave to cool for 5-10 minutes in the tin 

4. 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.

120 Kcals per serving


175g low-fat spread
87g Canderel® Sugarly
250g self-raising flour
1 tsp baking powder
1 tbsp desiccated coconut
Zest of 2 limes
3 eggs
100ml milk

For the topping

Juice of 2 limes
4 tsp Canderel® Sugarly

Canderel Sugarly packshot

Canderel® Sugarly Nutritionals

Suitable for diabetics as part of a balanced diet and suitable for vegetarians

1/2 Teaspoon = 2g
(Jar contains = 137 servings)
Per Serving
(1/2 teaspoon)
Per 100g
(0 cal)
(1 cal)
of which saturates0g0g
of which sugars0g0g

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