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Ingredients
12oz Caster Sugar
12oz Soft butter or margarine
12oz Self Raising Flour
3 Level teaspoons Baking Powder
6 Eggs (should weigh 12 oz or as near to for perfect results - my dear old mum's tip)
Juice from one fresh lime
4 oz Dessicated Coconut
Method
Butter and line a medium sized roasting tin with parchment or grease proof paper. Preheat oven to 175/180 degrees, depending on type of oven.
Sift flour and baking powder into a bowl, adding all other ingredients. Using electric beaters mix until soft and creamy.
Pour into lined tin and place on middle shelf for 30/35 minutes - be careful not to let the top brown too much. Do finger test - if sponge springs back - it's done!
Turn out onto wire racks and when cake cools remove the paper from base.
12oz Icing sugar
Juice from one fresh lime
Mix together the juice with the icing sugar adding drops of boiled water if necessary until a smooth consistency is reached. Spread evenly over top of cake and when set - cut into squares.
Put the kettle on for a nice cup of tea and serve yourself at least two squares to savor the delights - enjoy!
