Coconut Cake With Caramel Berries

Tis Mothers Day eve and you havent planned a thing? No need to worry, just bake her this spectacular cake and we promise shell be impressed!

The ingredient of Coconut Cake With Caramel Berries

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

The Instruction of coconut cake with caramel berries

• preheat oven to 190u00b0c 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
• 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
• 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
• 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 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

Nutritions of Coconut Cake With Caramel Berries

calories: 540 379 calories
calories: 14 grams fat
calories: 3 grams saturated fat
calories: 92 grams carbohydrates
calories: 71 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 317 12 milligrams sodium
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calories: nutritioninformation