Servings

10

Cook

1 hr

This is a fresh a summery cake.  I actually made it on my birthday and shared it with friends sitting out in the garden.

Berry, Coconut & Lime Cake

INGREDIENTS
For the cake

160 ml tinned coconut cream, chilled

20g butter, melted

2 limes

185g butter, softened

300g caster sugar

4 eggs

150g plain flour

75g self-raising flour

40g desiccated coconut

125g buttermilk

175g mixed frozen berries

To decorate

250g double cream

125g raspberries, washed

25g coconut flakes, toasted

METHOD

Place the unopened tin of coconut cream in the refrigerator overnight to chill.

Preheat the oven to 180C/160C fan and brush a bundt tin with melted butter.

Grate the rind from the limes and set aside.  Juice one of the limes and set aside.

In a bowl and with an electric hand mixer, beat together the butter and sugar until pale and fluffy.  Beat the eggs in one at a time, making sure each egg is thoroughly incorporated before adding the next. If the mixture curdles add a teaspoon of the plain flour and continue beating in the eggs.  Sift in the flours, add the desiccated coconut, buttermilk, 2 tsp of the reserved rind and juice and stir until combined.  Gently stir in the frozen berries and spoon the mixture into the prepared tin, smoothing the surface.

Bake in the preheated oven for 50 – 60 minutes or until a skewer inserted into the middle comes out clean.  Leave to cool in the tin for 5 minutes before turning the cake out onto a wire rack to cool completely.

Open the chilled tin of coconut cream and spoon only the thick part of the cream into a mixing bowl.

Add the double cream, 2 tbsp lime juice and 1 tsp of the reserved grated lime rind, and beat with an electric hand whisk until soft peaks form.

Spoon about half of the coconut cream on top of the cake and decorate with the raspberries.  Serve the remaining cream with the cake.

Tip:

The cake is at its best the day of baking but you have to chill the cream a day before.

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