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Sticky citrus & coconut cake

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Beat the flour with 175 gm sugar, 100 gm softened butter, the zest of 2 limes, coconut milk, baking powder and eggs using a wooden spoon until thoroughly combined and the batter drops off the spoon. 
  • Brush a springform cake tin with melted butter. Then pour in the cake mixture, smooth the top and cook in the oven for about 40 mins until golden and firm to the touch.
  • At the same time, put the lemon and lime juice, the remaining sugar and lemon zest and the water in a heavy-bottomed pot. Bring to the boil, turn the heat down and simmer for about 15 mins until a syrup is formed, turning now and again. 
  • When ready, allow the cake to cool in the tin for 10 mins, before pouring half the syrup over the top, little by little, and set it aside to absorb. 
  • Serve wedges of the cake with extra syrup poured over the top and a dollop of cream on the side.

Ingredients

  • 175 gm self-raising flour
  • 175 gm + 1 cup caster sugar
  • 100 gm+ unsalted butter, softened
  • finely grated rind of 6 limes
  • 200 gm canned coconut milk
  • 1 tspn baking powder
  • 2 large eggs
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup water
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm