bohemianwanderer – This cake takes its inspiration from the sweet scent of gorse bushes on Cornwall’s Lizard Peninsula. On warm summer days, the breeze carries their fragrance—a mix of coconut, vanilla, and almond. To balance the richness, fresh lime adds a refreshing twist. The cake pairs beautifully with fresh strawberries, or pineapple if strawberries aren’t in season. It stores well for up to two days, but add the coconut icing only just before serving to keep it fresh.
Preparing Ingredients and Mixing the Cake Batter
Start by preheating your oven to 195°C (175°C fan)/380°F/gas 5½ and lining a 20cm round cake tin with baking paper. Sift together 200g plain flour, 1¾ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt, and 50g ground almonds into a medium bowl. In a separate bowl, beat 200g unsalted butter, 180g caster sugar, and the finely grated zest of one lime on medium-high speed until light and creamy. Add three large eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.
Combining Wet and Dry Ingredients for the Cake
Mix 100ml coconut cream, 30ml lime juice, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract in a jug. Set your mixer to low speed, then gradually add the dry ingredients in three batches, alternating with the coconut cream mixture. Beat briefly after each addition and scrape the bowl as needed. Pour the batter into the lined cake tin and bake for 45 to 50 minutes. Check doneness by inserting a skewer into the center; it should come out clean. Let the cake cool completely before removing it from the tin.
Making the Light and Creamy Coconut Icing
Prepare the icing when the cake is almost cool. In a clean bowl, combine 100ml coconut cream, 100ml double cream, 30g icing sugar, and ½ teaspoon vanilla extract. Using an electric mixer with a whisk attachment, beat the mixture on medium-high speed until it thickens to soft, creamy waves. This icing will add a luscious, tropical layer to the cake without overpowering the flavors.
Assembling the Cake with Fresh Strawberries and Toasted Coconut
Spread the coconut icing evenly over the cooled cake. Arrange 200g washed and halved strawberries on top. Sprinkle 10g lightly toasted flaked coconut over the strawberries for added texture and flavor. Finally, grate the zest of one lime over the top to enhance the freshness and aroma. Slice the cake and serve it as a delightful dessert that captures the essence of summer and Cornwall’s unique floral scent.
