Rowie's Lime and Coconut Island Cake
- Preheat the oven to 175°C. Grease and line a high-sided (approx 9.5cm) 20cm springform cake tin.
- Cream the butter and sugar in a large bowl with electric beaters until pale and fluffy (the sugar needs to dissolve and the mixture should be very creamy).
- Add the eggs, one at a time, beating well after each addition.
- Sift the coconut flour and baking powder into a separate bowl and mix in the desiccated coconut with a whisk.
- Fold the coconut mixture and the buttermilk into the egg mixture.
- Pour the batter into the prepared tin and bake for 1 hour, or until firm on top.
- Cool in the tin on a wire rack.
- To make the syrup, place all the ingredients in a medium saucepan and bring to the boil, stirring, until the sugar is dissolved.
- Reduce the heat to medium-low and simmer for 10-15 minutes without stirring.
- Pour one third of the syrup over the cake in the tin.
- After 5 minutes pour over another third of the syrup.
- If your cake still needs more liquid, after a further 5 minutes, pour over the remaining syrup being careful not to add more than it can absorb.
- Set the cake aside for at least 3 hours or overnight.
- To make the icing, beat the egg whites and lemon juice with electric beaters until stiff peaks form.
- Gradually add the sugar and beat until the icing is thick and holding perfectly smooth and shiny ‘standing’ peaks.
- Be very careful not to overbeat, this will cause the icing to break down into clumps.
- Using a palette knife, quickly (the icing sets very fast) and evenly spread the icing over the entire cake to create peaks on the top and sides.