A few weeks ago I came across a recipe in the newspaper for a lime syrup coconut cake. I have made a few syrup cakes before but never with coconuts or lime, so I decided to give it a go.
This cake was super simple and tasted amazing! It was perfectly moist and tangy. It would be perfect to take to a dinner party, special occasion or for just some baking fun on a rainy day.
It's your turn!
Coconut and lime cake
250g unsalted butter, chopped (room temperature)
1 cup caster sugar
1tsp vanilla extract
4 large free range eggs
1 cup desiccated coconut
1 2/3 cups self-raising flour, sifted
1/4 cup milk
1/3 cup natural yogurt
1 tsp fine lime zest
Lime syrup
4 limes
3/4 cup caster sugar
3/4 cup water
Preheat oven to 150
°C. Grease and line a 22cm round spring form cake pan with baking paper.
Using a electric mixer, cream butter, sugar and vanilla on high until light and fluffy.
Gradually beat in the eggs until combined.
Using a large metal spoon, gently fold in the coconut, flour milk, yoghurt and lime zest until well combined.
Pour mixture into the pan and smooth surface.
Bake for 45-50 minutes until golden and cooked through when tested with a skewer.
Stand in the pan for 10 minutes the transfer to a wire rack to cool slightly.
Meanwhile, to make the lime syrup, use a vegetable peeler to remove the rind from two of the limes. Then slice the rind into thin strips.
Juice all three limes and combine with lime rind, sugar and water into a small saucepan.
Stir over medium heat until the sugar dissolves.
Bring to the boil then reduce heat and simmer for five minutes or until syrupy.
Place the cake onto a serving plate, gently prick with a skewer the drizzle over lime syrup.
Set aside to cool completely.
Slice and serve.
Enjoy!
Eat sweet, be sweet :)
Recipe taken from sydneymarkets.com.au
