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Coconut cake with caramel berries
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Celebrate Mom with this impressive last-minute cake that will leave her speechless on Mother's Day eve.
Ingredients:
  • 6 eggs at room temperature, separated
  • 330g caster sugar
  • 100ml canola oil
  • 2 limes, rind finely grated, juiced
  • 1.25 gm cream of tartar
  • 300g self-raising flour
  • 15g desiccated coconut
  • 0.60 gm salt
  • 200g icing sugar
  • 150g caster sugar
  • 65.63 gm lime juice
  • 2 x 250g punnets strawberries, hulled and thinly sliced widthways
  • 120g punnet raspberries
Instructions:
  • Preheat the oven to 190°C. Use an electric mixer to whip egg yolks and half of the caster sugar until they are thick and pale. In a jug, mix together oil, lime rind, and 3/4 cup of water. Gradually pour this mixture into the egg yolk mixture while the mixer is on low speed until just combined.
  • With an electric mixer, whip egg whites until frothy. Add cream of tartar and whip until soft peaks form. Slowly incorporate the rest of the caster sugar, 1 tablespoon at a time, while continuing to whip until the mixture is thick and shiny.
  • Sift flour, coconut, and salt over the yolk mixture. Whisk until just combined. Gently fold in the egg white mixture in 2 batches using a large metal spoon. Transfer the mixture to an ungreased 25cm tube (angel food) cake tin. Level the top and bake on the lowest oven shelf for 45-50 minutes until a skewer inserted into the center comes out clean. Invert the cake tin onto its legs immediately after baking. Allow the cake to cool while inverted in the tin to prevent sinking.
  • Use a palette knife to gently release the cooled cake from the tin, then flip it onto a plate. Mix icing sugar with lime juice to create a thick icing and drizzle it over the cake, letting it cascade down the sides. Allow it to set before serving.
  • To make the caramel berries, simply mix sugar and 1/4 cup water in a small saucepan. Heat on low until sugar dissolves, let it simmer undisturbed until it turns into a dark caramel. Take it off the heat, mix in lime juice and another 1/4 cup of water. Place strawberries and raspberries on the cake, then place the rest in a heatproof bowl. Pour the caramel over the berries and allow it to cool. Drizzle some caramel on top of the cake and serve with the remaining berries.

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