Have your cake and eat it too

A beautiful spring day calls for a delicious spring cake. We have a beauty for you this evening lovelies – passionfruit and lime cake with coconut butter icing. It even sounds tropical doesn’t it?! This will go perfectly with the slight tang of an Earl Grey tea. Serve it up as an afternoon tea treat for you and friend.

Passionfruit and Lime Cake

2 cups self-raising flour, (300g)
½ cup caster sugar, (110g)
2 tsp lime rind
2 Tbsp fresh lime juice
100 g margarine or butter, melted
2 small eggs, lightly beaten
1 tub Nestle Diet Passionfruit Yoghurt, (200g)
1 cup skim milk, (250ml)
1 cup icing sugar
¼ cup desiccated coconut
1 extra Tbsp margarine
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper. Sift flour into a large bowl. Add sugar, rind, juice, spread, eggs, yogurt and milk. Stir well to combine. Spread cake mixture into prepared pan. Bake for 45–50 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool. Combine icing sugar and extra margarine, with a dash of boiling water (from the kettle) in a small bowl and stir until smooth. Place coconut in pan on high heat and cook, stirring constantly until lightly browned (this should take about 30 seconds). Ice cake when cool and sprinkle with toasted coconut.

Enjoy and have a lovely night. x.


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