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Philadelphia cream cheese sugar grated rind eggs flour shredded coconut coconut milk coconut water sugar grated rind cinnamon cardamom anise
Viewed: 9 - Published at: 3 years agoIngredients
- 250g block PHILADELPHIA Cream Cheese, softened
- 1 cup grated palm sugar or brown sugar, lightly packed
- grated rind and juice of 2 limes Safeway 3 ct For $1.00 thru 02/09
- 2 eggs, separated
- 1 cup self-raising flour, sifted
- 1 1/2 cups shredded coconut
- 1 cup coconut milk
- 1/2 cup shredded or flaked coconut, extra
- 1 cup water
- 1 cup sugar
- grated rind and juice of 1 lime, extra Safeway 3 ct For $1.00 thru 02/09
- 1 cinnamon stick
- 10 cardamom pods, squashed with the back of a knife
- 2 star anise
Method
- Beat the Philly* and palm sugar with an electric beater until smooth.
- Add the lime rind, juice, and egg yolks.
- Stir in the sifted flour, coconut milk, and shredded coconut in two batches until combined.
- Beat egg whites until stiff peaks form.
- Gently fold egg whites into Philly* mixture until combined.
- Pour mixture into a greased and lined 20cm square cake pan.
- Sprinkle with extra shredded coconut and bake at 170C for 11 1/4 hours or until set and golden.
- 4.
- COMBINE remaining ingredients in a small pan, bring to the boil and simmer over low heat for 20 minutes, until thickened and syrupy.
- Strain.
- Pour the hot syrup over the hot cake, stand for 10 minutes or until syrup is absorbed into cake, and serve.
- Combine remaining ingredients in a small pan, bring to the boil and simmer over low heat for 20 minutes, until thickened and syrupy.
- Strain.
- Pour the hot syrup over the hot cake, stand for 10 minutes or until syrup is absorbed into cake, and serve.
