CookEat Recipe
Coconut, Lychee and Lime Cake Bites
Lychee pieces sit in a coconut butter cake flavoured with lime zest. A firm but tender crumb makes small squares for sharing.
Method
Steps
Step 1
Allow 30 minutes preparation, 35–40 minutes baking and 45 minutes cooling. Preheat a conventional oven to 175°C. Line a 20 cm square metal tin, at least 5 cm deep, with baking paper. Use 75 g fine unsweetened desiccated coconut, not coconut chunks.
Step 2
Drain canned lychees well, or peel and stone fresh ones; weigh 180 g edible fruit and halve each. Pat dry. Wash limes and measure 2 g finely grated green zest plus 28 g strained juice; these together make the listed 30 g lime. Mix the coconut with the milk and leave 10 minutes.
Step 3
Beat all the softened unsalted butter with the sugar for 3 minutes until creamy. Gradually beat in 150 g shelled beaten egg, then the lime zest and juice. Sift the flour with the baking powder.
Step 4
Fold half the flour mixture into the butter base, then all the coconut and milk, then the remaining flour. Fold in the lychees without crushing them. Spread evenly in the tin, below two-thirds of its height.
Step 5
Bake for 35–40 minutes until the centre is set and a skewer placed in the crumb between lychees comes out without wet batter. Check two central spots. Cover loosely with foil if the top colours before the centre cooks.
Step 6
Rest in the tin for 15 minutes, then lift out and cool on a rack for at least 30 minutes before cutting into 16 squares. Refrigerate cooled pieces within 2 hours and eat within 2 days.
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