Over the years I have made many variations of this recipe due to change of produce alongside seasonal changes. Simplicity is key and that's what makes this such an easy cake to make using only either a hand beater or mixer. One of my all time favorite flavors is the binding of Lime & Coconut. Therefore as i'm cooking with the seasons i'm lucky to be able to have fresh limes on demand from my little organic garden. Spliced with coconut shreds or the option to swap with berries this cake is a must that will fill you'r home with the sweetest aromas. So be sure to use fresh organic eggs for the richest of flavours and don't forget to serve with a generous dollop of cream.
200 grams of unsalted butter softened at room temp
350 grams castor sugar
1 teaspoon fresh lime zest
1 cup coconut threads
5 eggs room temp
250 grams plain flour sifted
Lime sugar syrup
1 cup castor sugar
1/2 cup water
1/2 freshly squeezed lime juice ( 5-6 or more depending)
Sliced lime for garnish optional
Combine all together into small pot and gently simmer until the sugar has dissolved.
Preheat oven to 170 degree fan bake.
Butter cake tin size 23 cm square or a round tin. Line the tin with greased proof paper or tin foil.
In a mixer combine butter and sugar with lime zest and mix until creamy a consistency is present.
while the mixer is on a medium speed , add 1 egg at a time.
Turn off mixer then add flour, then turn mixer on high speed for 2 mins or longer until cake batter is fluffy.
Once the cake batter is ready gently fold the coconut threads and mix well but do not over mix.
Pour the cake batter into the tin and bake in the middle shelve of the oven for 35 mins.
check the cake to see if it is cooked by placing a wooden skewer in the center of the cake.
It should be cooked if the skewer comes out clean.
Once the cake is ready have your sugar syrup hot and spoon the syrup onto the hot cake.
Leave the cake to cool down and sprinkle icing sugar to garnish served with a fresh vanilla cream.