- 150 g sugar
- Zest of 1 lemon
- 125 g Butter
- 150 g self raising flour
- 50 g desiccated coconut
- 1 egg
- 120 g coconut milk (or light and creamy coconut flavoured evaporated milk)
- For the Syrup
- 60-70 g lime juice
- 170 g sugar
- To Serve
- Toasted coconut flakes
- 150 g whipping cream
- Pulp of 2 passionfruit
8Recipe is created for
Grease 20 cm cake tin and line base with baking paper
Place sugar and lemon rind in TM bowl and process for 5 seconds on speed 9. Remove and set aside.
Place butter into TM bowl and melt for 2 minutes at 60C on speed 4
Add all remaining cake ingredients and mix for 30 seconds on speed 5
Pour into prepared cake tin and bake at 180C for 30-35 minutes until a skewer inserted, comes out clean. Allow to cool in tin for 10 minutes.
Make syrup by putting sugar and lime juice into TM bowl and cook for 3 minutes at 90C on speed 2
Remove cake from tin and pour over some of the syrup. Sprinkle the toasted coconut over the top.
Whip the cream in the TM using the butterfly on speed 4 until desired consistency is reached. Watch carefully as this will only take seconds. Remove to a bowl and stir through the passionfruit pulp. Serve cake with the whipped passionfruit cream and the remaining lime syrup
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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