Source: Coles Magazine June 2016 - Page 17
Serves: 20 - Prep 20 min (+ 5 min cooling time) - Cooking - 45 min
Ingredients
185g butter, softened
1 1/2 cups (330g) caster sugar
2 teaspoons finely grated lime rind
4 Coles Brand Australian Free Range Eggs
3/4 cup (110g) self-raising flour
1/2 cup (75g) plain flour
3/4 cup (60g) desiccated coconut
1/2 cup (125ml) coconut milk
300g mixed berries
1 1/2 cups (240g) icing sugar mixture
2 tablespoons lime juice
Lime zest, to decorate
Method
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| Image Source: Taste.com.au |
Ingredients
185g butter, softened
1 1/2 cups (330g) caster sugar
2 teaspoons finely grated lime rind
4 Coles Brand Australian Free Range Eggs
3/4 cup (110g) self-raising flour
1/2 cup (75g) plain flour
3/4 cup (60g) desiccated coconut
1/2 cup (125ml) coconut milk
300g mixed berries
1 1/2 cups (240g) icing sugar mixture
2 tablespoons lime juice
Lime zest, to decorate
Method
- Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab or lamington pan.
- Use an electric mixer to beat the butter, sugar and lime rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, coconut and coconut milk. Stir to combine. Stir in the berries. Spoon into the prepared pan and smooth the surface.
- Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Combine the icing sugar and lime juice in a small bowl. Drizzle over the cake and use a palette knife to spread to the edges. Set aside until icing is set. Sprinkle with lime zest and cut into pieces to serve.