Macaroon syrup cake

macaroon syrup cake


Lemon syrup


1.Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm ring cake pan, line base and side with baking paper.
2.Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in coconut, then sifted flour.
3.Spread mixture into pan, bake about 45 minutes.
4.Meanwhile, make lemon syrup. Stir ingredients in small saucepan over heat without boiling until sugar is dissolved, bring to the boil. Reduce heat, simmer, uncovered, without stirring 3 minutes. Strain syrup.
5.Pour hot syrup over hot cake in pan, cool in pan. Decorate with toasted flaked coconut, if you like.

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