One pot winter wonder LEMON, LIME AND COCONUT DRIZZLE CAKE
Serves 8, Prep 25 mins, Cook 1 hour
WHAT YOU NEED
175g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 tsp lemon rind, finely grated
1 tsp lime rind, finely grated
4 free-range eggs
165ml can coconut milk
¼ cup desiccated coconut
1½ cups self-raising flour
¹/ cup plain flour
³ Toasted coconut chips and finely shredded lime rind, to decorate
Double cream, to serve (optional)
FOR THE DRIZZLE
¼ cup lemon juice 1 tbsp lime juice ²/ cup white sugar
³ 1Grease
a 20cm round cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2Beat
butter, sugar and rinds in the small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 3Add
coconut milk, coconut and combined sifted flours. Stir gently until combined. Spoon into prepared pan. Smooth over top. 4Cook
in a moderately slow oven (160⁰C) for about 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer cake to a wire rack. Place rack over a tray. 5Meanwhile,
to make the drizzle, stir all ingredients in a bowl and stir to combine. 6Using
a skewer, pierce warm cake all over from top through to the base. Gradually spoon drizzle over cake, allowing it to soak in. Stand for 10 minutes. 7Serve
cake warm or at room temperature decorated with toasted coconut chips and lime rind. Serve with double cream.
WHAT YOU NEED
440g packet classic chocolate cake mix
1 cup self-raising flour
1²⁄³ cups milk 2 free-range eggs, at room temperature
Cooking oil spray
Berry swirl ice-cream, to serve
Cocoa powder, to decorate
FOR WHITE CHOCOLATE SAUCE
150g whitechocolate melts
½ cup milk
²⁄³ cup thickened cream
1 tsp vanilla extract
1 To make white-chocolate sauce, place chocolate in a heat-proof bowl. Heat milk in a small saucepan over a medium heat until hot. Immediately pour over chocolate. Stir until smooth. Cool. 2 Beat cream and vanilla in the small bowl of an electric mixer until soft peaks form. Add chocolate mixture. Beat on a low speed until combined. 3 To make pancakes, sift combined cake mix and flour into a large bowl. Make a well in the centre. Whisk milk into eggs in a medium jug. Pour into flour mixture. Whisk until smooth. 4 Spray a medium, non-stick frying pan with cooking oil. Heat pan over a medium heat. Pour ½ cup of batter into pan. Cook for about 2 minutes or until bubbles appear on surface. Turn over and cook for about 30 seconds or until cooked underneath. Remove. Cover to keep warm. Repeat to make eight pancakes. 5 Serve warm pancakes with sauce and ice-cream. Dust with sifted cocoa.