A moist and syrupy cake with the sweetness of coconut and the tang of limes
Look at these lovely limes! Sourced from the Odd section of the supermarket, the only fault I could find was that they were perhaps too large. Whilst this might hamper stuffing a slice in your Corona, I don’t drink beer, so not a problem for me. And so juicy! So what to make with these beauties? “Gin and Tonics” I can hear you shouting Trixie McBean (all the way from the south side can I just add quietly). Do not stress, some limes will be sacrificed to the G&T Goddess, but I have a hankering for cake. Some sweet sticky moist cake with that lime juice tang. Lime and Coconut Cake. Now this is not just any ordinary cake recipe. This beauty makes two HUGE cakes and they freeze beautifully, so one for now and one for later, or they make a perfect gift. I made a lot of these when people had babies – the syrup adds a moistness that means the cake is really good even days after baking (yeah, right; like there is ever leftover cake days after it was baked!)
This recipe came from an ABC broadcast, and was quickly scribbled down, so sadly I cannot truly congratulate the original baker. As you can see by the recipe, it is often used by this messy cook:
Last week, Mr L had a friend over whilst the teachers were on strike, so it was the perfect opportunity to make bake cake, especially when Harry confessed a love of everything citrus. If you do not have an abundance of limes, you can of course halve the recipe and just make one cake, up to you. I am lucky enough to have a couple os friends with access to lime trees, so in bumper years we are often grateful recipients. I love any recipe that makes large amounts; you can feel very generous giving it away. (I know Harry was pretty pleased with his take-away!)
Start by zesting 3 limes and adding to the caster sugar. Already the kitchen will be smelling divine! Add in the room temperature butter and beat until light and fluffy. Don’t be concerned at the amount of sugar and butter – remember this is making two good sized cakes. And the truth is, if you’ re really worried about those things, you have probably already skipped this post and gone searching for salad.
Add eggs, one at a time, and keep beating well in between additions. Add flour and desiccated coconut – using shredded coconut will not give the right texture (trust me; I ran out of desiccated coconut and tried to top up with shredded instead of popping to the shops. Not a disaster, just not as soft a texture as it should be.) The mixture will look like this:
Spread the mixture evenly between two greased round cake tins and pop into a 160°C oven for 40 minutes. Test with a skewer, and if not quite done, give a few extra minutes. The cakes should come out firm to the touch in the centre and golden brown.
While the cakes are baking, make the syrup by placing the sugar, water, lime juice and roughly chopped lime in a small saucepan. Bring to the boil, then simmer for 5 minutes. When cakes are fresh from the oven, slowly drizzle the syrup over the surface, allowing the cake to absorb all that yumminess. Don’t rush this process, you want the cake to move at its own absorption rate for an evenly moist finish.
Now is the tough part. Waiting for the cakes to cool in the tin! Then turn out – onto a serving platter for one, and if freezing the other, wrap in plastic wrap then foil before placing in freezer.
To serve, dust with icing sugar and cut yourself a nice sized piece! Ideal with a cuppa, and I suggest a cake fork unless you are alone and can lick all this sticky goodness of your fingers. Enjoy!
- 250 g unsalted butter
- 2 cups of caster sugar
- zest of 3-4 limes
- 8 eggs
- 4 cups desiccated coconut
- 2 cups self raising flour
- 2 cups caster sugar
- 1 cup hot water
- ½ lime roughly chopped
- 4 tbs lime juice
- Preheat oven to 160°C and lightly grease 2x 20 cm round cake tins
- Cream butter sugar and lime zest until light and fluffy.
- Add eggs one at a time, beating well until incorporated. fold in coconut and flour and mix until smooth.
- Spoon mixture evenly into the two prepared tins, and bake for 40-50 minutes, until cooked when inserting a bamboo skewer. Remove from oven and leave in tin.
- Place all ingredients in a small pan and stir over low heat until sugar is melted. Increase heat and boil for 5 minutes. remove from heat and drizzle slowly over the warm cakes, allowing them to slowly soak up all that lime syrupy goodness.
- Cool completely in the tin before turing out.
- Serve dusted with icing sugar and a little whipped cream is ideal
Do not use shredded coconut for this cake - the texture is too coarse