Lime syrup coconut cake
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
3⁄4 cup caster sugar
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.
Good for you ... Limes
Like all citrus fruits, limes are a good source of vitamin C which contributes to the normal functioning of the body’s immune system.
The flesh of limes provides dietary fibre, which helps keep the intestine functioning normally.