What you will need…
125 g butter, softened
1/2 tsp coconut essence
1 cup caster sugar
1/2 cup (40g) desiccated coconut
1 1/2 cups self-raising flour
250 g extra-light sour cream
1/3 cup (80ml) milk
What to do…
Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm (8 inch) round cake pan and line base and sides with baking paper.
Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
Fold through the remaining ingredients.
Spread the mixture into the pan and bake for about 60 minutes or until cooked when tested. Stand cake in pan for 30 minutes before turning onto wire rack, top-side up, to cool.
Variation - substitute 30ml of milk for 30ml of fresh lime juice + add zest of the limes.
Top tips for a perfect cake!
Line your tin at least 5cm over the edge of the tin. This will stop the cake from burning or browning too quickly.
Beat your eggs, butter and vanilla until the mixture is a beautiful pale light colour. This can take up to 10 mins on medium or high speed depending on your mixer. If you get this step right then you will have a beautiful, light, fluffy and soft cake.
Gently fold through the ingredients so that the air bubbles creating from all the mixing do not disappear leaving you with a dense dry cake.
Summer lovin' lime cocktail
10 mint leaves
1 teaspoon brown sugar
15ml fresh lime juice
60ml white rum
Soda to top and ice
Place the mint leaves and sugar in the bottom of a glass and muddle with a spoon to release the oils from the mint. Add the lime juice and rum and top with soda. Garnish with a lime wedge and enjoy your long summer days!
Images sourced from Pinterest.