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Blueberry Coconut & Lime Drizzle Cake
By Mountain Café

Preparation time: 25 minutes           
Cooking time: 45 minutes 
Serves:  6-8
21x7 cm greased tin
250g softened butter
250g caster sugar
3 large free-range eggs
250g self raising flour sieved
200g fresh blueberries
40g desiccated coconut
1 lime zested & juiced

1 lime zested
3 limes juiced
60g caster sugar
  1. Beat the sugar & softened butter in a cake mixer with the balloon whisk attachment & beat until fluffy
  2. & pale, this can take up to 15 minutes.
  3. Stop mixer occasionally to scrape the mix off the sides of the bowl so it is evenly mixed.
  4. Add one egg at a time giving at least 3 or 4 minutes between each egg - do not add the eggs all at once!
  5. Once eggs are mixed in, add flour, blueberries, coconut, lime zest & juice, mix through by hand, do not over mix & never mix dry ingredients in with a cake mixer,
  6. or it will become heavy.
  7. Scrape into the tin.
  8. Bake in a preheated oven at 170C for about 45 minutes until the cake is golden brown & a kebab stick comes out clean.  For best results bake near the bottom of the oven.
  9. When the cake is almost done place the syrup ingredients in a pan and gently bring to a simmer till the sugar is dissolved and it is a clear syrup.
  10. Evenly drizzle over the cake as soon as it comes out of the oven & sprinkle with coconut as decoration & leave to cool.
  11. Store cake in an airtight tin or covered at room temperature.  Do not refrigerate.

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