Coconut and lemon syrup cake

  • 50 mins cooking
  • Serves 8
  • Print


Coconut and lemon syrup cake
  • 125 gram butter, softened
  • 1 cup (220g) caster sugar
  • 4 eggs
  • 2 cup (160g) desiccated coconut, plus 2 tablespoons extra
  • 1 cup (150g) self-raising flour
Lemon syrup
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) water
  • 4 5cm strips lemon rind


Coconut and lemon syrup cake
  • 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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