Coconut cake with lime and rose syrup

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 13
Servings 8
Time 20 minutes

Ingredients

  • 125
    g
    butter
  • 220
    g
    castor sugar
  • 5
    ml
    vanilla essence
  • 2
    large eggs
  • 200
    g
    self-raising flour
  • 40
    g
    dessicated coconut
  • 250
    ml
    sour cream
  • 130
    ml
    milk
  • SYRUP
  • 125
    ml
    fresh lime or lemon juice
  • 80
    g
    sugar
  • 30
    ml
    rosewater
  • sugared rose petals or rosebuds to decorate
 

Method

One hour
 
Grease and line a 22 cm cake tin.
Beat butter, sugar and essence together until light. Beat in eggs, one at a time.
Fold in half the flour, coconut, sour cream and milk.
Once the mixture is smooth, fold in the remaining ingredients.
Pour into the prepared tin and bake in a 180 °C preheated oven for an hour or until a skewer comes out clean.
SYRUP
Heat the lime juice and sugar together until the sugar dissolves.
Simmer for five minutes, then stir in the rosewater.
Remove cake from the tin while still warm and then place onto a serving platter and drizzle with the syrup.
Cool, then decorate with sugared petals.
 

Read more on: bake  |  fruit
 

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