This cake, to me, is the perfect summer cake. Coconut and lime are a match made in heaven.
It is no secret that my sister and absolutely love afternoon tea. Love is probably a major understatement.
My sister recently held her first annual summer supper party (I'm not sure if it is an annual event but I'm hoping that by publishing that it is, she will HAVE to do it every year! hehe) anyway, a summer supper party is essentially afternoon tea but in the evening.
This was a small intimate evening with 7 lovely ladies.
I have to say my little sister really blew me away with the effort she put into the whole evening. Everything was so elegant and perfect. So proud of you schwester ❤️
For this occasion BKM sista had asked me to make my Orange and Rhubarb syrup cake (I think it could be her fav now) but being mid summer rhubarb is far from in season and I would hate to make a sub standard cake with sub standard rhubarb.
With my thinking cap on I started to channel summer and the flavours I think best represent summer.
Two things came to mind: Coconut and Lime.
(Could you guess that my fav cocktail is a Piña Colada?)
Apparently my sister wasn't as convinced at this suggestion....until she tasted it.
250 grams butter, softened.
1 cup caster sugar
4 eggs, at room temperature
1 cup desiccated coconut
1 2/3 cups self raising flour
1/4 cup milk
1/3 cup natural yoghurt (plus extra to serve)
4 limes, zested and juiced
3/4 cup caster sugar
3/4 cup water
1. Pre heat oven to 170°C. Grease and line a 22cm round cake tin.
In a large bowl, use an electric mixer to beat together the butter, sugar and 1 tsp of the lime zest until light and creamy.
Add the eggs one at a time, making sure each one is incorporated before adding the next.
2. Using a silicone spatula or a large metal spoon, gently fold through half the flour, coconut, milk and yoghurt until just combined. Repeat with the remaing flour, cocnut, milk and yoghurt. Pour the cake batter into the prepared cake tin.
Place in the oven and bake for 40-45 mins or until a skewer inserted in the centre comes out clean.
3. Meanwhile to make the lime syrup; place the remaining lime zest, juice, sugar and water in a small heavy based saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil, reduce heat and simmer for 5 mins. The mixture should thicken slightly and go syrupy.
4. Once cooked, remove the cake from the oven and let it sit in the tin for 5 mins before transferring to a wire rack to cool completely.
Poke holes all over the cake using a skewer then slowly drizzle the warm lime syrup over the entire cake.
5. Slice and serve with extra natural yoghurt.