Recipe - Lime Syrup Coconut Cake

Lime Syrup Coconut Cake

I make this often and it never fails to be a hit J

Prep 20 mins | Cook 50 mins | Serves 8

·         250g unsalted butter, chopped (at room temperature) 

·         1 cup caster sugar 

·         1 tsp vanilla extract 

·         4 large free-range eggs (at room temperature), whisked 

·         1 cup desiccated coconut 

·         1²⁄₃ cups self-raising flour, sifted 

·         ¹⁄₄ cup milk 

·         ¹⁄₃ cup thick Greek-style natural yoghurt + extra to serve 

·         1 tsp fine lime zest

·         LIME SYRUP 

o   4 limes 

o   3⁄4 cup caster sugar 

o   3⁄4 cup water

·         STEP 1 Preheat oven to 170°C/150°C fan-forced. Grease and line a 22cm (base) round spring-form cake pan with baking paper.

·         STEP 2 Using electric mixer, cream butter, sugar and vanilla on high until light and fluffy. Gradually beat in eggs until combined. Using a large metal spoon, gently fold in coconut, flour, milk, yoghurt and lime zest until well combined. Pour mixture into pan and smooth surface. Bake for 45-50 minutes until golden and cooked through when tested with a skewer. Stand in pan for 10 minutes then transfer to a wire rack to slightly cool.

·         STEP 3 Meanwhile, to make the lime syrup, using a vegetable peeler, remove rind from 2 limes then trim off white pith. Slice rind into thin strips. Juice all 4 limes. Combine ²⁄₃ cup lime juice, lime rind, sugar and water in a small heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil then reduce heat to medium and simmer for 4-5 minutes until syrupy.

·         STEP 4 Place cake onto a large serving plate. Gently prick cake with a skewer then slowly drizzle over the hot lime syrup. Set aside to cool completely. Slice and serve with thick natural yoghurt.

Recipe and image taken from http://www.sydneymarkets.com.au/recipes-and-produce/recipes/lime-syrup-coconut-cake.html#.VJDqPyuUdNk