This cake has become such a firm favourite of ours. We first tasted it at the Groove Café on Ipswich Road in Annerley, Brisbane, when we were out having coffee. We wanted to try this café as it has won numerous awards, has an excellent menu, and looks unpretentious.
I searched and found this recipe which is pretty close to the original, and is such an easy cake to make, with no appliances needed except a saucepan on the stove to concoct the sensational sweet lime syrup. It is nice and light for our hot summers.
It was my turn to host Mahjong today, so I baked this cake and the ladies seemed to like it.
COCONUT LIME SYRUP CAKE
125g butter, chopped
3 eggs, beaten
3/4 cup milk
1 1/2 cups self raising flour, sifted
1 1/4 cups caster sugar
1 1/4 cups desiccated coconut
Delectable Lime syrup
1/2 cup white sugar
Preheat oven to 180 deg. C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan with baking paper.
Melt butter in a saucepan over medium heat or heat uncovered in the microwave on MEDIUM (50%) for 1 to 2 minutes until almost melted. Transfer to a bowl and stand for 1 minute. Add eggs and milk. Stir until combined.
Combine flour, sugar, and coconut in a bowl. Add milk and egg mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.
Make lime 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 5 minutes or until syrupy. Stir in grated lime rind.
Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.
I read somewhere as well that for a special occasion and perhaps for dessert, a nip of gin can be added to the Lime syrup, which sounds delightful to me.
I think the next time I make this cake I will try this, and enjoy a gin and tonic at the same time. After 4 pm of course.
What other spirits would work I wonder?