GLUTEN-FREE LIME SYRUP COCONUT CAKE
I can’t resist the flavour of coconut. For many westerners it reminds us of the exoticism of Asia. And whether it be in soups, curries, cakes or desserts; as a cream, a milk, desiccated, toasted, shredded or shaved it rewards us with a gorgeous tropical flavour.
And what could be more tropically tantalising than the sweet scent of a coconut cake baking in the oven? Well … the combination of lime and coconut is pretty hard to beat.
So that’s what we’re bringing to you in our recipe for Lime Syrup Coconut Cake. It’s a simple butter cake enriched with desiccated coconut and drenched in a zesty lime syrup.
Top it with crispy, toasted shaved coconut and serve with whipped cream, yoghurt or coconut cream for the die-hards, and you’ll be transported.
Rosie
P.S. Not gluten-intolerant? Well then simply use wheat flour instead of our gluten-free flour for an equally perfect result.
Rosie
LIME SYRUP COCONUT CAKE
Serves 6-8
For the Cake
125 gm unsalted butter
220 gm caster sugar
4 whole eggs
170 desiccated coconut
150 gm Revenge Gluten-free Almond Plain Flour Mix
2 teaspoons baking powder
Lime syrup, see below
25 gm shaved coconut flakes, optional, to serve
Preheat oven to 180°C. Generously grease a savarin mould or line a 20cm round cake tin or a loaf tin with baking paper.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, combining well after each addition.
Fold in the desiccated coconut, flour and baking powder and transfer to the prepared tin.
Bake for 10 minutes at 180°C then reduce the heat to 160°C and cook for a further 30-40 minutes or until a skewer inserted into the thickest part of the cake comes out clean.
Allow to stand for 15 minutes before gently pouring the syrup over the cake. Allow to stand until cold.
Meanwhile toast the coconut flakes, if using, in a dry frying pan, tossing until lightly golden. Allow to cool.
When the cake is cold, turn it out onto a serving platter large enough to accommodate the cake and any syrup which may seep from it.
Top with toasted coconut flakes and serve with whipped cream, coconut cream or yoghurt.
For the Syrup
160 ml lime juice (around 4 big, juicy limes)
2 teaspoons lime zest, finely grated
220 gm caster sugar
300 ml water
Combine all the ingredients in a small saucepan over a low heat until the sugar has melted then simmer over medium heat for 3 minutes.