Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 6
• 125g butter, at room temperature
• 1/2 cup (110g) caster sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 11/4 cups (185g) self-raising flour
• 1/2 cup (45g) desiccated coconut
• 65mL can coconut cream
• 1 tablespoon finely grated lime rind
• 1 tablespoon caster sugar, extra
• 1/2 cup finely diced pawpaw
• 1/2 cup finely diced papaya
• 1/2 cup finely diced pineapple
• vanilla ice-cream, to serve
1. Preheat the oven to 180°C. Lightly grease a 28cm x 18cm shallow tin lightly with oil, and line with non-stick baking paper, overhanging the two long sides. Using
electric beaters, beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well between each addition.
2. Gently fold in the flour, coconut and coconut cream until just combined. Spread the mixture into the prepared tin. Bake for 30 minutes, or until the cake is firm when lightly touched in the centre. Leave in the tin for 5 minutes, then lift out onto a wire rack to cool.
3. Combine the lime rind and extra caster sugar in
a small bowl. Sprinkle most of this lime sugar over the fruit and stir
gently to combine. Let it stand for 5 minutes.
4. Cut the dome from the cake to make a flat surface (this helps the juices from the fruit absorb into the cake). Using an 8cm round cutter, cut out 6 rounds from the cake. Place one onto each serving plate. Top with the salsa, and sprinkle with the reserved lime sugar. Serve with ice-cream.
Note:
keep the cake offcuts in an airtight container for up to 3 days, for nibbling or crumbling over ice-cream. Use an upturned saucer or small bowl as
a guide to cut out the circles, if you like.
