Citrus Coconut Cake With Poppyseeds

This recipe came out of Moroccan Modern Cookbook. The last 7 ingredients are for the syrup. Prep time is for both the cake and syrup as well as cook time.

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 1  cup butter, at room temperature
• 1  tablespoon butter, at room temperature
• 2⁄3  superfine sugar
• 8  eggs
• 1 2⁄3 cups self rising flour
• 1⁄4 cup fine semolina
• 2 1⁄2  shredded coconut
• 1  tablespoon poppy seed
• 2  oranges
• 2  lemons
• 2  limes
• 1  cup water
• 1  cup  superfine sugar
• 1  cup  orange juice
• 1⁄2 Cointreau liqueur

Directions

1. Preheat oven to 350 degrees. Grease and line a 10 inch round cake tin.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between additions.
3. Sift flour mixture into a large bowl, then add the semolina, coconut, and poppyseeds.
4. Add the flour mixture gradually to the butter mixture, stirring gently to combine, until evenly mixed. Spoon into the prepared tin and bake for 35 minutes. Cool slightly, and turn out onto a wire rack.
5. To make the syrup finely grate the rind from one of each of the citrus fruits into 1/4 inch slices, and squeeze juice. Place into saucepan with the water and sugar. Slowly bring to a boil, stirring to dissolve the sugar. When it boils, reduce the heat, and simmer for 10 minutes.
6. Line a baking tray with non stick parchment paper. Cut the remaining citrus fruits into 1/4 inch slices (with skin on). Dip into the syrup to coat, and place onto the tray. Bake for about 15 minutes, until candied.
7. Add the orange juice and Contreau to the syrup, and return to a boil. Reduce the heat and simmer for 5 minutes. Arrange the candied fruit on top of the cake, and pour the syrup over.