You will need a 45cm/18inch square tin, greased and lined
1. Preheat the oven to gas mark 4/180C (160C in a fan oven). Add the low-fat spread, Canderel® Sugarly, flour and baking powder to a food mixer and combine.
2. Add the coconut, lime zest, eggs and milk and mix well for a couple of minutes until well combined. Pour mixture into the tin and put in the oven to bake for about 35-40 minutes or until the cake is springy to the touch.
3. Remove and put to one side, then mix the lime juice with the Canderel® Sugarly, pierce the top of the cake and pour over. Leave to cool for 5-10 minutes in the tin
4. Turn out onto a wire rack, peel away the paper and leave to cool. Slice into mini squares to serve. Decorate with lime zest if you wish.
120 Kcals per serving
175g low-fat spread
80g Canderel® Sugarly
250g self-raising flour
1 tsp baking powder
1 tbsp desiccated coconut
Zest of 2 limes
For the topping
Juice of 2 limes
4 tsp Canderel® Sugarly