Wednesday, 12 September 2012

Coconut Cake with Lemon Syrup

This deliciously moist cake was made using the leftover pulp from a batch of coconut milk I made in the Thermomix. Of course, you can substitute the fresh pulp with desiccated coconut if you prefer.

zest from 1/2 a lemon
220g sugar
125g butter, roughly chopped
4 eggs
70g fresh coconut pulp (or desiccated coconut)
140g plain flour
1 teaspoon baking powder

lemon syrup
220g sugar
1 lemon, juiced and zest shredded (you need about 1/4 cup lemon juice)
130g water

  1. Preheat oven to 160 degrees.
  2. Place the zest and sugar into the TM bowl and mill for 10 seconds/speed 10.
  3. Add butter and mix for 10 seconds/speed 7. 
  4. Add eggs and mix for 30 seconds/speed 5.
  5. Add the coconut, flour and baking powder and mix for 10 seconds/Reverse + speed 4.
  6. Pour the mixture into a cake tin lined with non-stick baking paper and bake for 45 minutes or until cooked when tested with a skewer.
  7. Wash and dry TM bowl.
  8. While the cake is baking, make the syrup. Place all the ingredients into the TM bowl and cook for 10 minutes/varoma/speed 1 MC off.
  9. Pour half of the hot syrup over the hot cake in the tin.
  10. Remove the cake from the tin, slice and serve with the remaining syrup and thick cream.
Serves 8-10

1 comment:

  1. Oh this looks amazing!! I can't wait until my thermomix arrives. So many recipes to try! I think this will be one of the first.