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25/07/2021

Lemon Coconut Syrup Cake

FP_01388
Sweet coconut and tangy lemon marry beautifully in this moist ring cake.

Makes:

1 x 22cm ring cake

Prep Time: 15 minutes

Cooking Time: 45 minutes

Download Recipe PDF

Ingredients

  • 150g butter, melted
  • 1 cup sugar
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup self raising flour
  • flaked or shredded coconut, for garnish
  • LEMON SYRUP
  • 1/2 cup sugar
  • 1/2 cup lemon juice*
  • 1/2 cup water

Method

  • Use some of the melted butter to butter a 6 cup ring tin or bundt tin. Combine remaining butter, sugar, coconut and vanilla together. Mix in eggs one at a time and fold in flour. Pour into tin and bake at 180°C for 30-40 minutes until golden brown and cooked when tested (a skewer inserted in the centre should come out clean). Allow to cool for 5 minutes then carefully turn out to cool on a wire rack. Return to the tin and pour over the hot Lemon Syrup. Once the syrup is absorbed turn out onto a serving plate and garnish with flaked coconut and lemon shreds*.
  • LEMON SYRUP Combine all ingredients together in a saucepan, heat until sugar has dissolved and simmer for 5 minutes.

Tips

* Before juicing lemons, peel strips of lemon rind, remove any pith and cut into fine shreds. Then simmer in the Lemon Syrup for 1 minute before removing with a slotted spoon and allowing to drain. Use to garnish the cake.

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