Coconut and Lime zesty Sponge Traybake

Coconut and Lime zesty Sponge Traybake

Our amazing and delicious coconut and lime zesty sponge traybake will leave you and your family going back for seconds….and thirds!

The sponge is delicate, soft and springy and reminds us of big fluffy pillows. This simple sponge traybake will simply melt in your mouth.

We LOVE coconut and in this recipe when married together with lime, it perfectly combines to give the sponge a zingy, exotic flavor.

Traybakes are so easy and fun to make, they’re ideal for when you’re catering for a large party and can be cut into as big or little chunks as you want.

Present this vibrant traybake on your kitchen table and we assure you; there’ll only be crumbs left!!

Coconut and Lime zesty Sponge Traybake

Course: Cakes and Bars, Dessert, Snacks
Cuisine: American
Servings: 14 portions
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

Sponge Mix

  • 6 ounces butter, softened
  • 3 large eggs, beaten
  • 250 fluid ounces Condensed Milk
  • 2 ounces Desiccated coconut
  • 1 medium lime, juice and zest
  • 6 ounces self raising flour
  • 1 tsp baking powder

Icing

  • 3.5 ounces Icing Sugar
  • 1 medium lime, juice and zest
  • 2 ounces Desiccated coconut

Instructions:

Sponge Mix

  1. Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3. Line a 11 inch x 9 inch baking tin with baking/parchment paper.
  2. In a large bowl combine the butter and sugar until the mixture is light and fluffy and slowly add the eggs and condensed milk and mix until combined. If the mixture starts to curdle, add a tablespoon of flour.
  3. Add the flour, lime zest, baking powder, desiccated coconut and lime juice and mix well.
  4. Pour the cake mixture into the tin and bake for 45 - 50 minutes. Bake until your cake tester comes out clean and the sponge is springy to the touch. If the top becomes too brown cover the cake with a piece of parchment.
  5. Whilst the sponge is still warm, poke holes in the top and squeeze a little of any leftover lime juice onto the sponge.

Icing

  1. For the icing simply mix enough lime juice into the icing sugar until you have a thick pouring consistency. Drizzle over the cake using a spoon or piping bag and finish with lime zest and sprinkle with desiccated coconut.

Recipe Notes:

The icing is best applied when the sponge is still warm. The delicate, warm sponge will absorb the icing and stay lovely and moist.

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