Coconut cake for Susanne

Coconut cake for Susanne

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A soft, moist cake flavoured with coconut and lime. Sometimes we put a cream cheese icing on top, but it is just as good without.

Ingredients

Quantity Ingredient
150g butter
1 large lime
4 medium eggs
150g caster sugar
1 teaspoon vanilla paste
110g desiccated coconut
120g plain flour
1 teaspoon baking powder
cream cheese icing, (optional, see below)

Method

  1. Melt the butter in a small saucepan over low heat. Use some of the butter to grease a round cake tin, about 22 cm in diameter. Lightly sprinkle the inside with flour and set aside.
  2. Preheat the oven to 175°C. Wash, dry and zest the lime, and squeeze the lime juice.
  3. Whisk the eggs, sugar and vanilla until fluffy. Stir in the lime juice, lime zest, desiccated coconut and butter. Add the flour (mixed with the baking powder) last of all, then pour the mixture into the greased tin. Bake the cake for 40 minutes, or until nice and golden.
  4. To make the cream cheese icing, beat 200 g room-temperature Philadelphia cream cheese with 5 tablespoons sifted icing sugar, a bit of lime juice and 1-2 tablespoons grated lime zest. Spread the icing over the cooled cake. Sprinkle a bit of extra lime zest over the top as a final touch just before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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