Coconut and Lime Syrup Cake

Today I thought I would share with you this amazingly delicious cake. It's gluten, wheat, dairy and soy free but oh so yummy. Here is the recipe:

Ingredients:
Cake:
250g of nuttlex or other dairy free spread
1 cup castor sugar
1 tsp vanilla extract
4 large eggs
1 cup desiccated coconut
1 2/3 cups gluten free self raising flour
2 tsp xanthan gum
1 tin of coconut milk, scrap off separated cream from top to make 1/3 cup, then 1/4 cup of coconut milk
Zest of one lime

Lime Syrup:
4 large limes
3/4 cup castor sugar
1/2 cup water

Method:
1. Preheat oven to 170/150 fan forced. Then grease and line a 22 cm spring- form round cake tin with baking paper.
2. Using electric beaters, cream nuttlex, sugar and vanilla until combined. Then add eggs and stir until combined.
3. Add in coconut, flour and xanthan gum. Then add the coconut cream, coconut milk and lime zest. Mix until well combined. Pour mixture into cake tin and bake for 45 minutes or until golden brown.
4. When the cake is almost done, make the lime syrup. Peal the rind off one lime and chop finely. Combine the lime rind, lime juice, sugar and water in a saucepan. Stir over a medium heat until sugar dissolves. Allow syrup to boil and them simmer for five minutes. The syrup should reduce and become thicker.
5. Place the cake on a serving plate and gently prick the cake with a skewer, this allows syrup to be absorbed quicker. Slowly drizzle over hot syrup. Allow to cool then serve.


If you don't want gluten free simply use normal wheat flour and don't use xanthan gum.

Enjoy!

Sarah