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Coconut, lime and passionfruit syrup cakes
Coconut, lime and passionfruit syrup cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Tropical coconut, lime, and passionfruit cake - a delicious twist on a classic!
Ingredients:
  • Thickened cream, to serve
  • 250.00 gm water
  • 150.00 gm self raising flour, sifted
  • 85.00 gm desiccated coconut
  • 215.00 gm caster sugar
  • 125g butter, melted
  • 128.75 gm milk
  • 2 eggs, lightly beaten
  • Pulp from 2 passionfruits
  • 40.00 ml lime zest, finely grated
  • 161.25 gm caster sugar
  • Pulp from 4 passionfruits
  • 86.63 gm lime juice
  • 20.00 ml finely grated lime zest
Instructions:
  • Preheat the oven to a cozy 180°C and gently grease an 8-hole mini loaf pan.
  • Combine flour, coconut, and sugar in a large bowl. Mix in butter, milk, eggs, passionfruit pulp, and zest until just combined.
  • Place the mixture into the prepared molds. Bake for 15-20 minutes until golden and cooked through. Cool on a wire rack with the top facing up.
  • For the Lime & Passionfruit Syrup, simply mix all the ingredients in a small saucepan. Stir gently over low heat until the sugar dissolves. Increase heat to high and bring the mixture to a boil. Lower the heat to medium and simmer for 5-10 minutes until slightly thickened.
  • Drizzle cakes with syrup and serve with cream on the side.

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