Coconut Citrus Cake with Honey Almond Topping
Inroduction
About this Recipe
By: Sheridan Rogers
Ingredients
Cake Batter
- softened unsalted butter, 150g
- caster sugar, 300g
- lemon 1, zest, finely grated
- orange 1, zest, finely grated
- organic or free range eggs, 6, at room temperature
- desiccated coconut, 230g (2 1/3 cups)
- self raising flour, 200g, sifted
Citrus Cinnamon Syrup
- fresh citrus juice, 150ml (lemon and orange), strained
- brown sugar, 75g
- ground cinnamon, 2 teaspoons
Topping
- unsalted butter, 60g
- honey, 1/2 cup
- flaked almonds, 180g
Preheat the oven to 160ºC. Line base and sides of a 23cm springform cake tin with baking paper.
For the cake batter: cream together the butter, sugar and citrus zests. Add the eggs one at a time along with a little of the coconut and flour to prevent the mixture from curdling. Mix in remaining coconut and flour and combine well. Spoon the batter into the prepared tin and bake 1-11/2 hours. Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow to cool in the tin for 5-10 minutes.
While cake is cooking, make the syrup.
For the syrup: place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool. While the cake is still in the tin, prick 60-70 holes in the top. Pour the syrup evenly over the cake, allowing it to soak in through the holes.
For the topping: place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
Place the cake back in the oven and bake until the topping becomes a light golden colour, about 15 minutes.
Remove from oven and allow to cool in the tin for 20-30 minutes. Remove cake carefully from the tin while it is still warm.