Lime, Rasp­berry & Co­conut Cake

NZ House & Garden - - GATHERINGS -

This tall, moist and scrump­tious cake has a co­conut top­ping that is briefly baked on the cooked cake, which both sets the top­ping and browns it for added flavour. The cake keeps well for sev­eral days.


240g but­ter

2 cups caster sugar

1 tea­spoon vanilla ex­tract

2 limes, finely grated zest

8 eggs, at room tem­per­a­ture

4 cups des­ic­cated co­conut

1 cup rasp­ber­ries (fresh or un­thawed frozen) 2 cups self-rais­ing flour


1 cup wa­ter

1 cup caster sugar

2 limes, juice and finely grated zest


1 cup brown sugar 300ml cream

1 cup des­ic­cated co­conut 1 cup co­conut thread

Heat oven to 170°C. Line a 24cm cake tin with bak­ing pa­per so it stands 2cm above the rim. Cream but­ter and caster sugar to­gether. Beat in vanilla and lime zest then add eggs one at a time, beat­ing af­ter each ad­di­tion.

Fold in co­conut fol­lowed by the rasp­ber­ries then the flour. Trans­fer mix­ture to tin and bake 60 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. In the last 15 min­utes of the cake cook­ing, make the syrup by boil­ing all the in­gre­di­ents to­gether for 5 min­utes. When the cake is cooked, take it from the oven and stab it all over with a tooth­pick then pour over the syrup.

In­crease oven tem­per­a­ture to 180°C. To make the top­ping, com­bine the brown sugar and cream in a pan and stir over medium heat un­til sugar dis­solves. Al­low to sim­mer for sev­eral min­utes then stir in the co­conuts. Press the mix­ture over the cake and re­turn it to the oven for 5-10 min­utes un­til the top­ping just starts to brown. Cool the cake com­pletely in the tin be­fore serv­ing. Serves 8-10

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