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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon, Lime and Coconut Drizzle Cake Recipe

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This recipe for Lemon, Lime and Coconut Drizzle Cake is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
175g unsalted butter
1 cup caster sugar
2 tsp finely grated lemon rind
a tsp finely grated lime rind
4 eggs
165ml can of coconut milk
1/4 cup desiccated coconut
1 1/2 cup SR Flour
1/3 cup plain flour
Toasted coconut chips and finely shredded lime rind, to decorate
Double Cream, to serve (optional)

DRIZZLE
1/4 cup lemon juice
1 tbsp lime juice
2/3 cup white sugar
Directions:
Directions:
Grease 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above top.
Beat butter, sugar & rinds in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a larger bowl.
Add coconut milk, coconut and combined flours, stir gently until combined. Spoon into pan, smooth over top.
Cook in moderate oven (160 C) for about 1 hour, stand in pan for 5 mins. Transfer to a wire rack with a tray under it.
Meanwhile, to make drizzle, stir all ingredients in a bowl until combined.
Using a skewer, pierce warm cake all over, from top through to base. Gradually spoon drizzle over cake, allowing it to soak in. Stand for 10 mins.
Serve cake warm or at room temp decorated with coconut ships and lime rind. Serve with double cream.

 

 

 

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