Lime coconut cake

Name: Lime coconut cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Butter or margarine; 3-5 Limes; 250 g Flour; 2 TEASPOONS Baking Powder; 350 g Sugar; 100 g Coconut flake; 3 Eggs (size M); 150 ml Coconut milk; 7-10 Tbsp Cocktail cherries, coconut chips, lime slices and coconut shavings; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Butter or margarine
3-5 Limes
250 g Flour
2 TEASPOONS Baking Powder
350 g Sugar
100 g Coconut flake
3 Eggs (size M)
150 ml Coconut milk
7-10 Tbsp Cocktail cherries, coconut chips, lime slices and coconut shavings
7-10 Tbsp Fat and flour

Directions

1
Melt the fat and let it cool down. Wash 1 lime, grate dry and finely grate the peel. Mix flour, baking powder, 175 g sugar, lime zest and grated coconut. Mix eggs, fat and coconut milk well.
2
Mix the dry ingredients with the egg mixture well. Grease a wreath shape (26 cm Ø) and sprinkle with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
3
In the meantime, squeeze the limes (must result in 100 ml). Bring juice, 175 g sugar and 5 tablespoons of water to the boil. Let it boil down at medium heat for about 5 minutes. Take the cake out of the oven and let it rest in the mould for about 5 minutes.
4
Turn onto a cake rack, turn it over and prick it several times with a wooden skewer. Soak the cake in the warm syrup and let it cool down. Decorate the cake with cherries, coconut chips, lime slices and grated coconut.