coconut and lemon syrup cake

  • 150g butter
  • 1 cup (220g) caster (superfine) sugar 
  • 1 tablespoon finely grated lemon rind 
  • 3 eggs 
  • 1½ cups (120g) dessicated coconut 
  • 1½ cups (225g) self-raising (self-rising) flour 
  • ¾ cup (185ml) milk 

lemon syrup

  • 1 cup (220g) caster (superfine) sugar 
  • ¾ cup (185ml) water 
  • 2 tablespoons lemon juice
  1. Preheat oven to 180°C (355ºF). Beat the butter, sugar and lemon rind in an electric mixer until light and creamy. Add the eggs and beat well. Mix through the coconut, flour and milk with a wooden spoon until smooth. Pour into a 20cm-square cake tin lined with non-stick baking paper and bake for 40 minutes or until cooked when tested with a skewer. Cool cake in tin.
  2. To make the lemon syrup, combine the sugar, water and lemon juice in a saucepan over medium heat and stir until dissolved. Simmer for 5 minutes or until thickened slightly. Pour over warm or cool cake. Serves 8–10.
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