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
Shivaay Delights 