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Coconut cake with caramel berries

  • 1:00 Prep
  • 0:45 Cook
  • 10 Servings
  • Challenging


  • 6 eggs at room temperature, separated
  • 1 1/2 cups (330g) caster sugar
  • 100ml canola oil
  • 2 limes, rind finely grated, juiced
  • 1/2 teaspoon cream of tartar
  • 2 cups (300g) self-raising flour, sifted 3 times
  • 2 tablespoons (15g) desiccated coconut
  • 1/4 teaspoon salt
  • 1 1/4 cups (200g) icing sugar, sifted

Caramel Berries

  • 150g caster sugar
  • 1/4 cup lime juice
  • 2 x 250g punnets strawberries, hulled and thinly sliced widthways
  • 120g punnet raspberries


  • Angel food cake tin


  • 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 eggwhites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add remaining caster sugar, 1 tablespoon at a time, continuing to beat until thick and glossy.
  • 3
    Sift flour, coconut and salt over yolk mixture and whisk until just combined. Using a large metal spoon, fold in eggwhite mixture in 2 batches. Spoon mixture into an ungreased 25cm tube (angel food) cake tin (from kitchenware stores). Level top then bake on lowest shelf in oven for 45-50 minutes or until a skewer inserted into the centre 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.
  • 5
    Meanwhile, for caramel berries, combine sugar and 1/4 cup water in a small saucepan. 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.

Source: taste.com.au


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