Lemon-lime-coconut cake

Ingredients

Directions

1. 1

   Wash the lemon and lime in hot water, dab dry. Finely grate the peels. Squeeze lemon and 1 lime. Grease a springform pan (20 cm Ø, approx. 8 cm high) and dust with flour. Cream butter, 200 g sugar and 1 teaspoon each of lemon and lime peel with the whisk of the hand mixer.

2. 2

   Stir in the eggs one by one. Mix flour, baking powder and coconut flakes, stir in briefly. Fill into the form, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. In the meantime, heat 1/8 litre water, 200 g sugar, rest of peel and 4 tablespoons each of lime and lemon juice at medium heat while stirring until the sugar is dissolved. Simmer for 10-15 minutes to make a thick syrup. Leave the finished cake to cool in the mould for about 10 minutes. Loosen the rim. Prick the cake and spread half of the syrup over it.

3. 3

   Simmer for 10-15 minutes to make a thick syrup. Leave the finished cake to cool in the mould for about 10 minutes. Loosen the rim. Prick the cake and spread half of the syrup over it. Let it cool down. Pass the rest of the syrup to the cake

4. 4

   Waiting time approx. 20 minutes