Lemon & Lime Coconut Cake

My love of lemons has now extended to limes too.  Anything citrusy and I am there!  So for the weekend I thought I would bake you all a cake.  I put coconut in it to give it a more tropical feel and the syrup over the top is so lush and tart.  It really compliments and cuts through the richness of this buttery cake.

I combined the lemon and lime in the syrup to add a buzz to this recipe and boy did it!  It also became a crispy sugar top glaze as it cooled down.  I loved the end pieces as the syrup really stuck to the edges!  My mouth is watering! Ok! I’d better stop talking and wish you a restful weekend! Much love D x

I’m also joining the party over at my lovely friend Angie’s place @ The Novice Gardener It’s Friday Fiesta time! Come on over! 🙂

INGREDIENTS

130g unsalted butter softened
170g granulated sugar
2 large free range eggs
Zest of 1 lemon
½ tsp lemon essence
175g self raising flour
Pinch of salt
50g desiccated coconut
4 tbsp milk

Syrup for cake
4-5 tbsp granulated sugar
Juice of 1 lemon
Juice of 1 lime

METHOD

• Preheat the oven to 180°c, 350°c.  Grease and line a long loaf tin

• In a food processor on large mixing bowl cream the butter and sugar, add the eggs and mix well

• Add the lemon zest plus the essence, fold in the flour, salt and coconut

• Pour out the batter into the tin and bake for 40-45 minutes or until a skewer comes out clean when poked

• In the meantime, make the syrup by gently heating the lemon and lime juice with the sugar.  Take off the heat as soon as the sugar melts

• Once the cake is done.  Make tiny holes along the top and pour over the syrup so that it is absorbed into the cake

• Leave the cake to cool in the tin and lastly sprinkle with some desiccated coconut