By Dominique Rouffet (Cook Islands Bakery Course CITTI)
You would love this cake, the balance of the lemon acidity with the sweetness of the coconut is amazing. You can make it in a square tin or in a round tin, as you prefer. Let’s make it!
For the cake:
– 350 gr. Caster sugar
– 300 gr. Self-rasing flour
– 90 gr. Desiccated coconut
– 1 Lime zest
– 250gr. Unsalted butter (melted)
– 2 Eggs
– 250 ml Milk
For the lime syrup:
– 225 gr Caster sugar
– 1 Lime zest
– 5 Limes juice
– Sift the sugar and the flour and mix with the coconut and the lime zest in a bowl.
– Stir in the melted butter.
– Combine the eggs and the milk and add to the bowl. Mix until smooth.
– Cover with baking paper and grease a 22 cm round cake tin or a 19 cm square cake tin.
– Pour the preparation in the tin and bake in a preheated oven at 180 °C for 1 hour or until a skewer put into the centre comes out completely dry. If the superior part starts to brown before the cake is cooked, cover with some foil and continue cooking.
– To make the syrup, place the sugar with 185ml of water in a saucepan and stir over the fire until the sugar is dissolved.
– Add the lime and the zest to the dissolved sugar and boil for 10 minutes.
– Remove the cake from the oven and make a few holes with the skewer. Pour the syrup over the cake slowly and leave it until it has soaked into the cake.
– Wait until it cools down, unmold, slice and serve.
– Enjoy it!
The original recipe doesn’t suggest that but a nice serving option is to heat your portion of the cake in the microwave for 30 seconds and present it with a scoop of vanilla ice-cream and some fruits for decoration. The contrast of warm cake/ cold ice-cream improves the experience.