Coconut Lime Cake with Passionfruit Syrup
I've had this recipe bookmarked for many years before I finally got around to trying it out. It's from a book I picked up while still living in Bangkok, The Best of Friends. Friends The Restuarant is a non-profit that works as part of a program for street children, their families and their community in Phnom Penh, Cambodia.
I've “Americanized” the recipe with imperial measurements. Fresh coconut and passionfruit pulp should be easy to find in the freezer section of your local Asian grocery.
Coconut lime cake
Ingredients
Servings: 8
| 1 1/2 | stick (3/4 cup) | Butter, unsalted |
| 3/4 | cup | Sugar |
| 6 | Eggs | |
| 4 | Limes (zest only) | |
| 1 | cup | Fresh coconut |
| 3/4 | cup | Flour |
| 2 | tsp | Baking powder |
Syrup
| 6 | Tbl | Sugar syrup or Honey |
| 8 | Passionfruit (pulp) |
Preparation
- Preheat oven to 400°F
- Butter and flour a 9" cake pan or spring-form pan.
- In a large mixing bowl, cream sugar and butter until light and fluffy.
- Add egg one at a time, beating well after each.
- Stir in lime zest and coconut. Mix well.
- Fold in the flour and baking powder. Mix well.
- Spread into the prpared pan.
- Bake for 40 to 45 minutes.
Allow cake to cool. Combine the pasionfruit pulp and sugar syrup. Pour over the cake to serve. The topping will soak into the cake, so you may want to make several pours.