coconut and lemon syrup cake
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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