This bad boy was whipped up last Friday for Hamish's dad.
I doubled the recipe to make the cake higher, when I baked it the last time it was somewhat... flat.
The cake was also meant to be more like an upside down cake with raspberries on top, I ditched that idea and went with lime cream cheese frosting instead.
The original recipe had twice the amount of sugar, don't get me wrong I'm not a NO SUGAR EVER EVER EVER person but I just felt like 330g of sugar was all a little bit out of control.
I mean, that's almost half a kilo of sugar - get out of town.
It worked just fine with the reduced sugar.
The frosted cherries can be done with sugar syrup if you don't fancy using egg whites.
Lemon + Coconut Cake
w/ Lime Cream Cheese Frosting
+ Frosted Cherries
Adapted from The Australian Women's Weekly Cakebaking book - Raspberry, Coconut and lime cake.
320g room temperature butter
4 eggs
4 Tablespoons lemon juice
2 Teaspoons lemon zest
3/4 Cup caster sugar
2 Cup self-raising flour (sifted)
2 2/4 Cup desiccated coconut
20 Cherries
1 Egg White
or
1/2 Cup sugar syrup
1/2 Cup castor sugar
Twin pack Philadelphia Cream Cheese at room temperature
Juice 1 lime
Zest 1 lime
1/4 cup icing sugar (more if desired)
Pre heat oven 180 degrees
Grease cake tin
In bowl cream sugar and butter
Add one egg at a time with flour, coconut and sugar.
Combine all ingredients until fluffy
Spread mix into cake tin and bake for hour and half
Allow to cool then ice
Combine cream cheese, lime juice, lime zest and sugar until smooth.
Spread over cooled cake
Using a clean paintbrush paint each cherry with egg white or sugar syrup and then dip into sugar until coated
Place in the middle of the cake
Serve as is or with vanilla whipped cream