Citrus Coconut Cake with Honey Syrup

A cake is prepared with the addition of lime zest and juice, as well as coconut flakes.

Ingredients

• Butter at room temperature - 250 g
• Large eggs - 2 pcs.
• Natural yogurt without additives - 180 g
• Coconut flakes - 120 g
• Ground almonds - 30 g
• Flour - 380 g
• Baking powder - 2 tsp
• Salt - 0.25 tsp
• Sugar - 200 g
• Lime zest - 1 tbsp. l.
• Lime juice - 2 tbsp. l.
• For syrup:
• Lime - 2 pcs.
• Cold water - 125 g
• Honey - 60 g
• Cardamom (pounded in a mortar) - to taste
• Butter for greasing the mold

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a 23 cm cake tin (with a hole in the middle) with butter.
2. In a large bowl, mix flour, coconut flakes, almonds, baking powder and salt. In another bowl, beat softened butter with sugar and lime zest until creamy. Gradually add eggs, beating well after each. Continuing to beat on low speed, gradually fold in the flour mixture, alternating with the yogurt and lime juice. Pour the batter into the prepared pan, place in the preheated oven, and bake until a clean wooden stick, about 45-55 minutes.
3. Remove the cake from the oven, let it cool at room temperature for 10 minutes, and then remove the cake from the mold, put it on a wire rack.
4. Prepare syrup. Peel the zest from the limes in wide strips and place in a saucepan. Squeeze the juice from the limes and also pour it into a saucepan with zest. Add water, honey and cardamom, place over low heat, bring to a boil, cook for 5 minutes.
5. In the cupcake, make punctures with a wooden skewer and pour over the cupcake with syrup, collect the drained syrup and pour it over the cupcake again. Do this until the syrup is completely absorbed by the cupcake.