Coconut Syrup Cake
INGREDIENTS
250 grams butter, melted
grated rind one orange
2 eggs
2 cups flour
1 tsp baking powder
1½ cups caster sugar
1 cup desiccated coconut
1 cup thread coconut
Syrup
½ cup sugar¼ cup water
¼ cup orange liqueur
The gentle flavours of coconut and orange from the liqueur are a delightful match to the poached tamarillos.
METHOD
1. In a large bowl or jug, beat together the coconut milk, butter, orange rind and eggs.
2. In a separate bowl sift in the flour and baking powder and stir in the sugar and desiccated coconut and make a well in the centre.
3. Pour in the liquid ingredients and stir together gently. Transfer to a well-greased and paper-lined 20cm square baking tine. Sprinkle with the thread coconut.
4. Bake at 180ºC for 40-45 minutes in the middle to lower middle section of the oven until the cake is cooked in the centre when tested with a skewer. If the coconut begins to brown too much, cover with a piece of paper, such as baking paper. Remove from the oven and stand 5 minutes before drizzling over the syrup. Remove from the tin after 15 minutes and set on a cake rack to cool. Keep in an airtight container.
Syrup
1. Stir the sugar, water and liqueur together and then warm in the microwave or in a saucepan over a low heat until the sugar has dissolved, stirring occasionally.
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