Coconut cake with lime syrup

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter in a small pot. Remove from the heat and let it cool down a little. Wash a lime thoroughly, grate dry and finely grate the peel. Mix yoghurt, eggs, mascarpone, 200 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Allow butter to run in and stir in.

2. 2

   Mix semolina, baking powder and grated coconut and stir in. Put the dough on a greased fat pan of the oven (32 x 39 cm), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. In the meantime, wash 7 limes thoroughly, grate them dry, peel the skin thinly and cut into very fine strips. Squeeze all limes. Measure 350 ml lime juice. Put lime juice, 400 ml water and 400 g sugar into a wide pot, bring to the boil and simmer for 10-12 minutes. Pour half of the syrup. Bring the remaining syrup and lime zest to the boil again and let it simmer for another 12 minutes until a thick liquid is formed. Take the cake out of the oven, prick it several times with a wooden stick and soak it with the pure syrup.

3. 3

   Measure 350 ml lime juice. Put lime juice, 400 ml water and 400 g sugar into a wide pot, bring to the boil and simmer for 10-12 minutes. Pour half of the syrup. Bring the remaining syrup and lime zest to the boil again and let it simmer for another 12 minutes until a thick liquid is formed. Take the cake out of the oven, prick it several times with a wooden stick and soak it with the pure syrup. Let the cake cool down and cut it into pieces. Sprinkle pieces with the remaining syrup with lime zest

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
310 kcal

CARBS
34 g

FATS
17 g

PROTEINS
6 g