Lime and Coconut Cake with Rum Syrup
Ingredients
CAKE
125g butter
250g brown sugar
1/2 cup olive oil
4 eggs
1/2 cup long thread coconut
1/2 cup ground almonds
1/2 cup plain flour
Juice of 3-4 limes
1 tbsp zest
SYRUP
1/2 cup caster sugar
1/4 cup water
1/2 cup rum
Juice & zest of 1 lime
Method
Heat the oven to 180C. Line a 23cm shallow cake tin with baking paper.
Beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating between each addition. Add oil and mix again. Add the coconut, ground almonds and flour and gently fold to mix. Add the lime juice and zest. Don't overmix or you will get a tough, heavy cake.
Pour batter into the prepared cake tin and smooth the top gently. Cook for 35-40 minutes or until a skewer comes out clean.
Whilst still warm drench the cake in the syrup. Serve cake warm, with whipped cream.
SYRUP: Boil all ingredients in a pot for 5 minutes or until it begins to become syrup.
Categories
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