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Coconut Cake with Lemon and Lime Syrup




Source of Recipe


Western Star E-meals Issue 97


List of Ingredients




30g Western Star Butter, melted
250g Western Star Butter
1¾ Cups Castor Sugar
7 eggs, lightly beaten
1 2/3 Cups Self-Raising Flour
4 Cups Desiccated Coconut
2 Cups Castor Sugar
¼ Cup Lemon Juice
¼ Cup Lime Juice
½ Cup Water
1 Tsp Grated Lemon Rind
1 Tsp Grated Lime Rind
Icing Sugar, for dusting




Recipe



Preheat the oven to 160C.Brush a springform pan with the melted butter and line the base with baking paper.

In a large bowl, beat the butter and sugar together on high speed until light and fluffy. Add the eggs gradually, one at a time, beating well after each one.

Gently fold in the sifted flour and the coconut into the egg mixture. Pour the mixture into the prepared tin and place in the oven. Bake for 1 ½ Hours, until just firm.

In a heavy based saucepan combine the sugar, lemon and lime juice, water and rind and cook over low heat, stirring until the sugar dissolves. Boil the syrup without stirring for 12 minutes or until slightly thickened.

Remove the cake from the oven and pour the hot syrup evenly over the hot cake, reserving about ½ cup of the syrup. Leave to stand for 5 minutes, dust with icing sugar and serve.