Coconut Cake with Caramel Berries
Author: Avneet Sodhi
Ingredients
- 6 eggs at room temperature, separated
- 1 1/2 cups (330g) caster sugar
- 100ml canola oil
- Finely grated rind and juice of 2 limes
- 1/2 tsp cream of tartar
- 2 cups (300g) self-raising flour, sifted 3 times
- 2 tbs (15g) desiccated coconut
- 1/4 tsp salt
- 1 1/4 cups (200g) icing sugar, sifted
- Caramel Berries
- 150g caster sugar
- 1/4 cup lime juice
- 500g punnets strawberries, hulled and thinly sliced width ways
- 120g punnet raspberries
Directions
1.Preheat oven to 190°C. Using an electric mixer, beat egg yolks and 1/2 the caster sugar until very thick and pale. Combine oil, lime rind and 3/4 cup water in a jug. With mixer on low speed, gradually pour mixture in, beating until just combined.
2.Using an electric mixer, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add remaining caster sugar, 1 tbs at a time, continuing to beat until thick and glossy.
3. Shift flour, coconut and salt over yolk mixture and whisk until just combined. Using a large metal spoon, fold in egg white mixture in 2 batches. Spoon mixture into an un-greased 25 cm tube cake tin. Level top then bake on lowest shelf in oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Immediately invert cake tin, supporting it on its legs. Cool, inverted in tin (cooling the cake suspended prevents it from sinking).
4. Using a palette knife, run knife around inner edge of cooled cake to release it from tin. Turn on to a plate. Combine icing sugar and enough lime juice to form a thick icing then spoon over cake, allowing it to drip down sides. Stand until set. Meanwhile, for caramel berries, combine sugar and 1/4 cup water in a small saucepan.
5. Stir over low heat until sugar dissolves, then simmer without stirring until mixture forms a dark caramel. Remove from heat. Add lime juice and 1/4 cup water and stir well. Top cake with strawberries and raspberries, then place remaining berries in a heatproof bowl. Pour hot caramel mixture over and cool. Drizzle a little of the mixture over top of cake and serve with remaining berries.