Name: Macaroon syrup cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 125 gram butter, softened; 1 cup (220g) caster sugar; 4 eggs; 2 cup (160g) desiccated coconut; 1 cup (150g) self-raising flour lemon syrup; Lemon syrup; 1 cup (220g) sugar; 2/3 cup (160ml) water; 6 strips lemon rind

Ingredients

125 gram butter, softened

1 cup (220g) caster sugar

4 eggs

2 cup (160g) desiccated coconut

1 cup (150g) self-raising flour lemon syrup

Lemon syrup

1 cup (220g) sugar

2/3 cup (160ml) water

6 strips lemon rind

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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