for the cake:
300g tub margarine
300g dark brown sugar
8 eggs
300g self-raising flour
15g baking powder
200g coconut desiccated
160g grated courgette
50g lime juice

for the drizzle:

100g sugar
60g lime juice
40g water

for the icing
100g tub margarine
200g icing sugar
30g lime juice

30g toasted shredded coconut



Cream the butter and sugar, slowly add half the eggs and beat then fold in the flour, baking powder, coconut and courgette, add the rest of the eggs and the lime juice, mix well. Pour into a 23cm round tin and bake. While baking, make the drizzle. Place all the ingredients in a pan and heat gently until the sugar has dissolved, bring to boil and remove from heat. When the cake is cooked, allow to cool for 15 minutes. Prick the cake all over, then pour the drizzle over. Make the icing by combining the butter, icing sugar and lime juice until very light and fluffy. Spread over the top of the cooled cake, then sprinkle over the shredded coconut. *Centerplate, photo: ASDA Magazine*

Leave a Reply

Your email address will not be published. Required fields are marked *