Coconut tart
Get ready folks, this coconut tart is about to become your new best friend! It's beautifully syrupy, sweet and moist. The texture and nutty flavour of the coconut blend seamlessly with the buttery sponge cake, but it doesn't end here! The real kicker is the bright, citrusy lemon syrup that soaks deep into the cake. It perfectly cuts through the sweetness, tying everything together in tropical bliss.
Ingredients
- 125 grams unsalted butter (softened. You can use salted butter and omit the salt in the recipe)
- 200 grams sugar
- 1 teaspoon vanilla extract
- 3 eggs (room temperature)
- 250 millilitre warm water
- 150 grams plain flour
- 1 tablespoon baking powder (15ml)
- 1/4 teaspoon salt
- 180 grams desiccated coconut
- 200 grams sugar
- 250 millilitre water
- juice of half a lemon
Instructions
- 1
--- To make the tart ---
- 2
Preheat the oven to 180C/356F/gas mark 4.
- 3
Lightly butter or grease a cake pan or baking dish of roughly 25cm across and 5cm deep - metal, ceramic and enamel dishes all bake the tart nicely.
- 4
Using an electric hand mixer or stand mixer, cream the softened butter, sugar and vanilla extract together until light and fluffy in texture.
- 5
Add the eggs one at a time, beating well after each egg.
- 6
Add the warm water and mix until combined.
- 7
In a separate bowl, combine the flour, baking powder and salt.
- 8
Fold the dry ingredients into the wet ingredients by hand, using a large spoon or spatula.
- 9
Lastly, fold in the desiccated coconut.
- 10
Spoon the batter into your chosen baking vessel and bake for 30 minutes. The tart is done when a toothpick comes out clean and the top has developed an even, deep golden brown colour.
- 11
Let the tart cool down completely before starting the sauce.
- 12
--- To make the sauce ---
- 13
In a medium sauce pan, add the sugar, lemon juice and water. Keep the heat medium-low and let the sugar dissolve in the water, no need to stir.
- 14
Allow the sugar syrup to gently simmer until slightly thickened. This will take about 5-10 minutes, but keep an eye on it
- 15
Slowly pour the hot sugar syrup over the cooled down tart. It will look like a lot of syrup at first but that's expected. Pause for a few seconds to allow some sauce to soak in before adding the rest.
- 16
Allow the lemon syrup to infuse into the tart as it cools down completely. Slice and enjoy!
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com