Name: Coconut cake with lime and rose syrup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 220.00 g castor sugar; 5.00 ml vanilla essence; 2.00 eggs large; 200.00 g flour self-raising; 40.00 g dessicated coconut; 250.00 ml sour cream; 130.00 ml milk; 125.00 ml fresh lime juice or fresh lemon juice; 80.00 g sugar; 30.00 ml rosewater; 0.00 rose petals sugared

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Ingredients (12)

125.00 g	butter
220.00 g	castor sugar
5.00 ml	vanilla — essence
2.00	eggs — large
200.00 g	flour — self-raising
40.00 g	dessicated coconut
250.00 ml	sour cream
130.00 ml	milk

SYRUP

125.00 ml	fresh lime juice — or fresh lemon juice
80.00 g	sugar
30.00 ml	rosewater
0.00	rose petals — sugared

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Method:

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.