Coconut and Lime Teacake

Coconut and Lime Teacake
30 Mins
Prep time
105 Mins
Cooking time
Serves 8

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup grated palm sugar or brown sugar, lightly packed
  • grated rind and juice of 2 limes
  • 2 eggs, separated
  • 1 cup self-raising flour, sifted
  • 1 cup coconut milk
  • 1 cup shredded coconut
  • 1 1/2 cups shredded or flaked coconut, extra
  • 1 cup water
  • 1 cup sugar
  • grated rind and juice of 1 lime, extra
  • 1 cinnamon stick
  • 10 cardamom pods, squashed with the back of a knife
  • 2 star anise

How to make it

  1. BEAT the PHILLY and palm sugar with an electric beater until smooth. Add the lime rind, juice, and egg yolks. Stir in the sifted flour, coconut milk, and shredded coconut in two batches until combined.
  2. BEAT egg whites until stiff peaks form. Gently fold egg whites into PHILLY mixture until combined.
  3. POUR mixture into a greased and lined 20cm square cake pan. Sprinkle with extra shredded coconut and bake at 170°C for 1-1¼ hours or until set and golden.
  4. COMBINE remaining ingredients in a small pan, bring to the boil and simmer over low heat for 20 minutes, until thickened and syrupy. Strain. Pour the hot syrup over the hot cake, stand for 10 minutes or until syrup is absorbed into cake, and serve.