Coconut and Lemon Syrup Cake

The perfect accompaniment to Sunday Roast? This amazing Coconut and Lemon Syrup Cake, a Donna Hay recipe which got rave reviews at the table. In fact, despite serving up slabs of this cake following on from a giant roast dinner, it was 6 empty bowls that ended up in the dishwasher afterward!

Coconut and Lemon Syrup Cake

What you’ll need – for the cake

150g butter

1 cup caster sugar

1 tablespoon grated lemon rind

3 eggs

1.5 cups desiccated coconut

1.5 cups self raising flour

3/4 cup milk

For the lemon syrup

1 cup caster sugar

3/4 cup water

2 tablespoons lemon juice

Here’s what to do

Preheat oven to 180 degrees and line a 20cm cake tin with baking paper.

Place the butter, sugar and lemon rind into a food processor. When the mix is light and creamy, add in eggs and continue to beat well.

Lemony, buttery goodness

Mix through the coconut, flour and milk with a wooden spoon until smooth.

Add in coconut and flour, then the milk

Once it’s all mixed in together, pour into cake tin and bake for 40 minutes. Donna’s website says to cool cake in the tin, but I didn’t have that luxury!

It will take you about 10 minutes to make the lemon syrup. Simply combine the sugar, water and lemon juice in a saucepan until medium heat, and stir continuously until the sugar disolves. Simmer for five minutes until thickened, and pour over the cake.

Fresh and simple – it’s a true Donna Hay recipe and one that comes to you very highly recommended!

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