Coconut and Lime Cake
Prep: 15 mins + 15 mins cooling time | Cooking: 45 mins | Serves: 12
Cooking oil spray, to grease
50g butter or margerine
2 limes, zest finely grated
2 Tbsp. freshly squeezed lime juice
3/4 cup EQUAL SPOONFUL
35g (1/3 cup) desicatted coconut
2 x 50g eggs
310mL (11/4 cups) buttermilk
1 Tsp. vanilla essence
1/2 Tsp. coconut essence
120g (3/4 cup) wholemeal self-raising flour
75g (1/2 cup) self-raising flour
2 eggwhites (from 50g eggs)
Extra EQUAL SPOONFUL, to serve (optional)
1. Preheat oven to 170°C (fan-forced). Spray a 20cm (base measurement) round cake pan with cooking spray. Line the base and side with baking paper.
2. Put the spread, lime zest, lime juice, EQUAL and coconut into a small saucepan. Heat over medium heat, stirring occasionally, or until hot. Pour into a large bowl and set aside for 15 minutes to cool. Whisk in the eggs, buttermilk, vanilla essence and coconut essence.
3. Combine the flours in a medium bowl. Add to the EQUALmixture and mix until well combined. Using electric beaters whisk the eggwhites until soft peaks form. Fold into the cake batter. Spoon mixture into the lined pan. Smooth the surface. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
4. Set aside in the pan for 15 minutes before turning out onto a wire rack to cool completely. Sprinkle with EQUAL to serve, if you like.