This cake is a classic drizzle cake using citrus we had in the garden. On orange, two limes and a lemon all just picked from the tree. The orange was used  combined with coconut to flavour the cake and the lemon and limes made a tangy syrup to drizzle over it.  The result is a delicious cake with the fresh flavour of citrus and the sweetness of coconut, a perfect combination.

Three Citrus Drizzle and Coconut Cake

Ingredients:

Cake:

• 125g butter
• 3 eggs
•  3/4 cup milk
•  1 1/2 cups self-raising flour
• 1 1/4 cups caster sugar
•  1 1/4 cups desiccated coconut
• 1 Tblsp of orange zest
• 1/4 freshly squeezed orange juice

Lime Drizzle:

• 3 limes, zest and juice (should have a tablespon of zest and 1/2 cup of lime and lemon juice)
• 1/2 cup white sugar

Method:

The cake:

1. Preheat oven to 180°C F
2. Grease and line a springform cake pan with baking paper.
3. Melt the butter in a saucepan over medium heat and let the butter  cool slightly.
4. Beat eggs and sugar till well combined and pale
5. Add orange zest and beat a little to combine
6. Then add the melted butter and beat till creamy.
7. Combine flour, and coconut in a bowl.
8. Alternate additions of the flour mix, milk, and orange juice to the batter
9. Mix until well after each addition till combined.
10. Spread the batter into a prepared baking pan and tap the pan a couple of times to level the batter.
11. Bake for  50-60 minutes or until a skewer inserted into the centre comes out cleanly.

While the cake is baking – make the lime drizzle syrup:

1. Combine the 1/2 cup of lime and lemon juice and the sugar in a saucepan over medium heat.
2. Bring to the boil, then reduce heat to low and simmer for 5-10 minutes or until syrupy and a deep gold colour
3. Stir in lime zest

Finishing the cake:

1. Remove the cake from the oven when cooked and make holes in the cake for the syrup to soak into
2. Then carefully pour over the lime and lemon syrup
3. Allow the cake to cool before removing from the springform pan to cut and serve with double cream or yoghurt.