Coconut and lemon syrup cake

COCONUT AND Lemon Syrup Cake


Lemon syrup


1.Preheat oven to 160°C. Grease a deep 20cm round cake pan; line base and side with baking paper.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in coconut and sifted flour. Spread mixture into pan; sprinkle with extra coconut.
3.Bake cake about 50 minutes.
4.Meanwhile, to make lemon syrup, stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes. Strain.
5.Pour hot lemon syrup over hot cake in pan. Cool.

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