Ingredients:
175g Stork Margarine175g
Caster Sugar250g Plain Flour
50g Desiccated Coconut
2 Teaspoons Baking Powder
3 Eggs
3 Tablespoons Milk (whole)
Zest of 2 Limes
Juice of 1 Lime
For The Topping :
250g Icing Sugar
Juice of 2 Limes
Method:
Preheat oven 180c, 160c fan assisted, gas mark 4.
Lightly grease a 23cm x 30cm (9in x 12in) traybake tin and line with parchment paper.
Combine all the cake ingredients in bowl and beat well for about two minutes or until smooth and thoroughly blended.
Pour into the prepared tin and level the surface bake in a preheated oven for 35 – 40 minutes, it should be well risen, springy to the touch and beginning to shrink away from the sides of the tin.
Leave to cool slightly in the tin, then turn out onto a wire rack and gently remove the lining paper and leave to cool.
To make icing put the icing sugar in a bowl and add enough of the lime juice to give a runny consistency. Pour over the cool cake and leave to set ( you can decorate with lime zest and toasted desiccated coconut or leave as is ) when cool cut it into slices and serve.
