LEMON, LIME AND COCONUT DRIZZLE CAKE

Ingredientes

175g unsalted butter, chopped, at room temperature

1 cup caster sugar

2 tsp lemon rind, finely grated

1 tsp lime rind, finely grated

4 free-range eggs

165ml can coconut milk

1/4 cup desiccated coconut

1 1/2 cups self-raising flour

½ cup plain flour

Toasted coconut chips and finely shredded lime rind, to decorate

Double cream, to serve (optional)

FOR THE DRIZZLE

¼ cup lemon juice

1 tbsp lime juice

⅔ cup white sugar

Instruções

Grease a 20cm round cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

Beat butter, sugar and rinds in the small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3 Add coconut milk, coconut and combined sifted flours. Stir gently until combined. Spoon into prepared pan. Smooth over top.

4 Cook in a moderately slow r oven (160°C) for about 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer cake to a wire rack. Place rack over a tray.

Meanwhile, to make the drizzle, stir all ingredients in a bowl and stir to combine.

Using a skewer, pierce warm cake all over from top through to the base. Gradually spoon drizzle over cake, allowing it to soak in. Stand for 10 minutes.

Serve cake warm or at room temperature decorated with toasted coconut chips and lime rind. Serve with double cream.