MKR episode 15 dessert recipe: Toasted Coconut Honey Ginger Cake with Lime Curd and Raspberry Coulis

Prep time: 1 hour and 15 minutes

Cook time: 45 minutes

Makes 8.

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Ingredients

Whipped cream, to serve

Toasted flaked coconut and crushed freeze-dried raspberries, to decorate

Sifted icing sugar, to dust

Cakes

240g plain flour

2 tsp baking powder

1 tsp salt

230ml coconut milk

170g honey

100ml vegetable oil

½ tsp finely grated ginger

230g butter, room temperature

270g golden caster sugar

4 eggs

2 egg yolks

200g shredded coconut

Lime Curd

8 egg yolks

250g caster sugar

125g butter, chopped

200ml lime juice

4 tbs finely grated lime zest

Raspberry coulis

500g fresh or frozen raspberries

3 tbs caster sugar

2 tsp lime juice

Method

1. Preheat oven to 180C. Grease 8 holes of a straight-sided dessert pan (125ml capacity). Line bases with baking paper.

2. To make cakes, combine the flour, baking powder and salt in a bowl and set aside.

3. Whisk together the coconut milk, honey, oil and ginger in another bowl.

4. Using an electric mixer, beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add egg yolks and beat to combine. Fold in half the flour mixture. Fold in half the coconut milk mixture. Repeat.

5. Divide mixture among prepared pan holes.

6. Bake for about 25-30 minutes or until a skewer inserted into the centres comes out clean.

7. Cool in pan. Cut in half horizontally.

8. To make curd, whisk egg yolks and sugar in a medium saucepan, off the heat, until smooth. Add butter, juice and zest. Stir over low heat for 10 minutes or until mixture is thick enough to coat the back of a spoon. Strain into a bowl, then cover with plastic wrap. Cool completely.

9. To make coulis, stir raspberries and sugar in a medium saucepan over medium heat until sugar has dissolved and raspberries have broken down. Simmer for 5 minutes. Pass through a fine sieve and discard seeds. Stir in lemon juice. Cool completely.

10. Sandwich cakes with lemon curd and top with whipped cream. Serve with raspberry coulis and remaining lime curd. Decorate with toasted flaked coconut and crushed freeze-dried raspberries. Dust with sifted icing sugar.

Tip

On the day we made one large cake and cut out smaller round cakes. Here we have provided a recipe for individual cakes, so there is no waste. We like straight sided dessert pans for an elegant look, but you could also use large muffin pans.