You called? :) FRESH GRATED COCONUT CAKE (with Lime Drizzle)
Sift your dry ingredients:
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Cream in a mixer:
8 ounces (.225 kg) salted butter (softened)
2 cups sugar
add, one at a time:
4 eggs
1 teaspoon vanilla
Add, alternating with dry mixture:
1 cup coconut milk (not cream)
when combined, add 2 cups fresh grated coconut.
(NOTE: can be bought frozen at Asian supermarkets. Thaw enough for 2 cups ful – squash down a bit – then put into a bowl and spoon over about 2-3 tablspn coconut milk and fork through to rehydrate the pre-frozen coconut) Divide batter into one well-sprayed or buttered and floured Bundt tin (fancy ring tin), perhaps another nine inch maybe a dozen cupcakes (use papers in muffin pans) or use large muffin pans. Bake at 350 F (170 C) degrees until the sides pull away from the pan and a knife inserted into the center comes out clean. Obviously the muffins/cupcakes will take far less time (15-20 mins) so keep an eye on them. The bundt tin will take around 40-45 mins.
When they are cooked, poke many holes in the top crust (bamboo skewer is good) and spoon over the syrup. You can also use a pastry brush to build up quite a glaze. Then cool in the tins. You can freeze any left-overs (with extra glaze) and microwave briefly to refresh)
Lime glaze syrup:
3 limes – rind finely shredded, juiced
½ cup sugar – use half sugar and half coconut sugar (jaggery) for extra coconutty exotic taste
(I double this amount, to have some left over to pour over frozen ones after refreshing in the microwave) Make lime glaze syrup :
Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for at least 5 minutes or until syrupy. Stir in lime rind and cook 1 minute more. Poke holes in cake straight out of oven, and pour or spoon syrup over, evenly. You can use a pastry brush, too, if you want to build up a good glaze after the soaking has been done.... Allow cake to cool in pan before releasing side of pan, then ice, if desired with a buttercream icing using lime in the mix, but that’s really “gilding the lily”....... This is a picture of one made as a light Christmas Cake, a year or two ago...
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