Written By Catherine Parrott

I’ve confused myself in this recipe because although I’m using a typically solid fat (solid at room temperature), I’ve melted it and so am using said solid fat in a liquid state. What sort of emergency services do we need to call because the chef is having a crisis and needs help.

RECIPE:

COCONUT AND LIME SPONGE

  • 4 MEDIUM WHOLE EGGS

  • 350g CASTER SUGAR

  • 150ml COCONUT MILK

  • 1g SALT

  • 270g PLAIN FLOUR

  • 5g BAKING POWDER

  • 100g COCONUT OIL

  • ZEST OF 3 LIMES

LIME AND PASSIONFRUIT DRIZZLE

  • JUICE OF 3 LIMES

  • 100g-150g ICING SUGAR (Sieved)

  • 4 FRESH PASSIONFRUIT

  • TOASTED COCONUT FLAKES (20g seems a reasonable amount?)

BEFORE YOU START:

  • Preheat your oven to 165^c (160^c fan oven, 175^c for other, less powerful ovens)

  • Grease your cake moulds / grease and line your loaf tin

METHODS:

FOR THE COCONUT AND LIME SPONGE…

Whisk together the sugar and eggs until thick, light and creamy. (To test your mixture, when lifting your whisk out it should leave a trail which holds for a few seconds before falling into the rest of the mixture.)

Weigh out the coconut milk and whisk it to bring it together (the fat and water tends to separate in the tin) then, on a slow speed, pour into the egg mixture and mix gradually, ensuring not to knock out too much air.  

Sieve together the dry ingredients together then into the egg mixture ensuring there are no lumps (I do this by hand, folding carefully with a whisk, FOLDING WITH A WHISK!? Yes it’s actually great for breaking up potential lumps of dry ingredients like flour- which I add in stages NOT ALL AT ONCE LIKE A MAD PERSON, I lie, I sometimes do this.).

Melt your coconut oil in a pan (or in the microwave) with the lime zest, allow to cool slightly before folding into the cake batter.

Fill your lined loaf tin (or individual cake moulds) and then bake for 30-35 minutes (in the mini moulds they took more like 20-25 minutes) until golden, risen and springs back to the touch. Leave to cool completely before applying your drizzle DRIZZLING THE DRIZZLE?

FOR THE LIME AND PASSIONFRUIT DRIZZLE…

Mix everything together until you have a smooth paste which runs slowly off the spoon. Pour all over your cooked and cooled sponge(s). Leave to set at room temperature. To decorate, spoon over the fresh passionfruit and sprinkle over the coconut.

TO SERVE: At room temperature. These will keep for up for 2 days before things go dry (the sponge) or funky (the icing). Best enjoyed on the day of making (Excuse to eat another?)  

Catherine Parrott
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