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
- 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
- 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
- Preheat oven to 180°C F
- Grease and line a springform cake pan with baking paper.
- Melt the butter in a saucepan over medium heat and let the butter cool slightly.
- Beat eggs and sugar till well combined and pale
- Add orange zest and beat a little to combine
- Then add the melted butter and beat till creamy.
- Combine flour, and coconut in a bowl.
- Alternate additions of the flour mix, milk, and orange juice to the batter
- Mix until well after each addition till combined.
- Spread the batter into a prepared baking pan and tap the pan a couple of times to level the batter.
- 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:
- Combine the 1/2 cup of lime and lemon juice and the sugar in a saucepan over medium heat.
- Bring to the boil, then reduce heat to low and simmer for 5-10 minutes or until syrupy and a deep gold colour
- Stir in lime zest
Finishing the cake:
- Remove the cake from the oven when cooked and make holes in the cake for the syrup to soak into
- Then carefully pour over the lime and lemon syrup
- Allow the cake to cool before removing from the springform pan to cut and serve with double cream or yoghurt.