Coconut, lime and berries go together exquisitely in this beautiful, dense cake. You will need to chill coconut cream overnight before you start.
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- 270 ml canned coconut cream
- 20 grams butter, melted
- 2 limes
- 185 grams butter, softened
- 1½ cups (330g) caster sugar
- 4 eggs
- 1 cup (150g) plain flour
- ½ cup (75g) self-raising flour
- ½ cup (40g) desiccated coconut
- ½ cup (125ml) buttermilk
- 1 cup (150g) mixed frozen berries
- 1 cup (250ml) thickened cream
- 125 grams raspberries
- ½ cup (25g) coconut flakes, toasted (see tip)
- 1You will need to chill the coconut cream overnight before you start this recipe. Chill unopened can of coconut cream overnight.
- 2Preheat oven to 160°C fan-forced. Brush a 24cm bundt pan well with the melted butter.
- 3Finely grate rind from limes; reserve, separately, 2 teaspoons rind for cake and 1 teaspoon rind for whipped coconut cream. Juice 1 lime; you will need 2 tablespoons juice.
- 4Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined (mixture may look split at this stage). Transfer to a large bowl; stir in sifted flours, desiccated coconut, buttermilk, frozen berries, reserved rind and juice. Spoon mixture into pan; smooth surface.
- 5Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning out onto a wire rack to cool.
- 6Meanwhile, open chilled can of coconut cream; spoon ½ cup of the thick cream on the surface into a bowl of an electric mixer (store remaining coconut cream for another use). Add thickened cream and remaining reserved 1 teaspoon lime rind; beat until soft peaks form.Spoon half the whipped coconut cream on top of the cake; decorate with raspberries and flaked coconut. Serve cake with remaining whipped coconut cream.
Instead of coconut flakes you could peel strips from the flesh of a freshly cracked coconut.You will need to chill the coconut cream overnight before you start this recipe.
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