Coconut syrup cake with lime cream

I made this cake for my brothers in law’s wedding with limes from our garden. I still make it for them whenever they are in town.

Ingredients : What you need

Cake

• 250g soft butter

• 425g caster sugar

• 8 eggs at room temp

• 350 ( 2 ½ cups) SF flour

• 270g desiccated coconut

• 100g ground almond

• 75g desiccated coconut toasted

Syrup

• 399g caster sugar

• Finely grated rind of 3 limes

• 200ml lime juice

• ½ cup cream

Method : How to make

Lets start by making the cake:

1. Grease round 25cm pan

2. Cream butter and sugar until light and fluffy

3. Add eggs one at a time beating well after each

4. Combine flour, coconut and ground almonds then stir into egg mixture

5. Bake at 160C for 65-76 minutes or until cooked which tested with a skewer

6. Stand cake in pan for 10 minutes before turning out onto a wire rack an place over a baking tray

Now we can move on to making the lime syrup:

1. Combine caster sugar, lime and 200ml water in a small saucepan, stir over medium heat until sugar dissolved and boil for 5 minutes, then strain through a fine sieve into a bowl

2. Use the candied lime for decoration

3. Using a wooden skewer prick 12 holes over the cake and gradually brush the warm syrup over the warm cake

And finally we can make the cream:

1. Whip cream and then add ¼ cup of syrup leaving a little to drizzle over each piece of cake when served.