Monday, 2 July 2012

lime & coconut sour cream cake

I have a love/hate relationship with my bundt pan. It is a good size, it has a pretty pattern and it is apparently non-stick. apparently. So far, I have only ever made one cake that has successfully come out of the bundt pan without falling apart. This cake is not it.


It is my fault though - I am not patient enough to let the cake completely cool before turning it out onto the plate. I've already had to wait 50 minutes for it to bake, and then I have to wait for it to cool? Really, cake, you're asking for it. So my tip for you is, don't let the bundt pan defeat you! Butter and flour it to death, wait for it to cool and you'll win.

The truth is, I didn't really make this cake. Sally came over to help me bake and ended up doing most of it by herself while I watched and photographed! Thanks, Sal!

Lime & Coconut Sour Cream Cake
adapted from Kate Bracks' Recipe Club
125g softened butter
1 cup caster sugar
3 eggs
3 limes
1 1/5 cups of self raising flour
3/4 cup of sour cream
2/3 cup sweetened shredded coconut
1 cup icing sugar


1. Preheat the oven to 180 C
2. Butter and flour a cake tin, if possible line with baking paper.
3. Cream together the butter and caster sugar until light and fluffy
4. Beat in the eggs one at a time
5. Add the zest and juice of 2 of the limes to the mixture.
6. Fold in the self raising flour
7. Stir in the sour cream
8. Pour into the prepared cake tin and bake for 50 minutes.
9. Allow the cake to cool in the tin before turning out onto a serving plate.


While it is baking prepare the lime glaze:

1. Zest and juice the remaining lime.
2. Add the icing sugar until it has reached the consistency of a glaze. This depends on how you like it - if you want it to act as a syrup, keep it really runny and prick the cake with a skewer multiple times before pouring it on to allow the syrup to drench the cake. If you want it to be more of an icing that sits on top add more icing sugar until it reaches a spreadable consistency. Personally I prefer the syrup approach because it makes for an extremely moist and  lime-y cake.

You can sprinkle toasted coconut on it if you like, although I don't think it needs it. But it should definitely be eaten by candlelight with fresh orchids and friends.



Often people talk about a bundt cake, and for a long time I tried to figure out what was unique about a bundt cake - but I've come to the conclusion that it is simply a cake cooked in a bundt pan. So when you see a recipe for a bundt cake you know that you can cook it into whatever shape you'd like, the humble 9' round cake tin is probably the best at the end of the day anyway! 
Pin It

3 comments:

  1. Hi Alanna,

    Its Rhonda from The Dainty Baker. Thanks for popping by. To answer your question, I get my fresh violets from a place called Darling Mills Farm.. they have a store at the Eveleigh Markets and the violet essence I got from an online store. Love your site btw your cakes look beautiful!

    ReplyDelete
    Replies
    1. Thanks Rhonda - I will hunt that down.
      I'm loving your fondant creations - they're just so perfect. And how exciting about being on sunrise! Congrats :)

      Delete
  2. Thank you for this recipe. I am still waiting for it to come out of the oven, but the batter tasted great. I added the coconut at the same time as the flour. Was that correct? Or is it just meant for the top.
    Thanks again

    ReplyDelete