Lemon and coconut syrup cake with mango pineapple and passionfruit

Lemon and coconut syrup cake with mango pineapple and passionfruit

Lemon and coconut syrup cake with mango pineapple and passionfruit
The dessert of your evening for your Christmas

serves: 8

Ingredients of Lemon and coconut syrup cake with mango pineapple and passionfruit
1 large mango, peeled, thinly sliced
1/2 large pineapple, peeled, thinly sliced
Pulp of 4 passionfruit
Double cream, to serve
Cake
165g butter, softened
2/3 cup (140g) caster sugar
1 tsp finely grated lemon rind
2 eggs, separated
2/3 cup (70g) desiccated coconut
1 cup (150g) self-raising flour
2/3 cup (160ml) buttermilk
Syrup
1 1/2 cups (330g) sugar
3/4 cup (185ml) water
1 lemon
1/4 cup (60ml) lemon juice

Description of Lemon and coconut syrup cake with mango pineapple and passionfruit
To make the cake: preheat oven to 180°C. Grease cake pan and line base with baking paper. Use an electric mixer to beat butter, sugar and lemon rind until pale and cream. Add the egg yolks, one at a time, beating well between each addition. Stir in coconut, sifted flour and buttermilk in 2 batches. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to gently fold into cake mixture in 2 batches. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30-35 minutes or until skewer inserted in the centre comes out clean.

Meanwhile: to make the syrup, use a zester to remove rind from lemon. Juice the lemon. Combine sugar, water, lemon rind and juice in a small saucepan over medium heat. Cook, stirring, for 1 minute or until sugar dissolves. Cook, without stirring, for 3 minutes or until syrup thickens slightly. Reserve 1/4 cup (60ml) syrup. Pour remaining hot syrup over hot cake. Cool cake in pan

Combine mango, pineapple and passionfruit with reserved syrup in a medium bowl. Serve with slices of cake and double cream.

Notes & tips for Lemon and coconut syrup cake with mango pineapple and passionfruit
Cake and fruit can be made a day ahead. We used a 28cm star-shaped cake tin for this recipe (available from The Essential Ingredient) Any 7-cup capacity cake tin could be used instead. Cooking times may vary slightly.

Source - taste.com.au