Ingredients

Cake

  • 130 grams unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1 cup caster sugar
  • 4 eggs
  • 1 1/4 cups Eden Valley Plain Cake and Biscuit Flour
  • 1 teaspoon baking powder
  • 1 3/4 cups desiccated coconut

Syrup

  • 1 cup sugar
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/2 cup water
  • Finely shredded zest of 2 lemons or 4 limes

Instructions

Cake

  1. Preheat the over to 160 degrees celsius.
  2. Grease and line a 20cm spring form cake tin with baking paper.
  3. Cream together the zest and sugar in an electric mixer until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. In a seperate bowl, sift together the flour and baking powder. Then add the desiccated coconut.
  6. Add the coconut mixture to the egg mixture and fold together until well combined.
  7. Pour the batter into the tin and bake for 45 to 50 minutes or until firm on top and cooked in the centre when tested with a skewer. Leave to cool in the tin for 10 minutes while you make the syrup.

Syrup

  1. Place all syrup ingredients into a saucepan over a low heat.
  2. Stir until the sugar has completely dissolved, then simmer for 10 to 15 minutes or until the mixture has reduced and is thick and syrupy.
  3. Once the cake has cooled in the tin for 10 minutes, take it out and place on a wire rack. Pour half the syrup over the warm cake
  4. Reserve the remaining syrup to pour over when sliced.

Serves 10.