Coconut Lemon Syrup Cake

Coconut Lemon Syrup Cake

By 24 July, 2016

I just love this cake as it is so moist and cuts well, an important factor if serving it for a morning or afternoon tea, or taking to a picnic.  You can  pour the syrup over whilst in the tin but it might be difficult to remove: the finish will be better if the syrup is brushed or spooned over. Having just spent a few days in Hawaii with my son and his family, the lime-coconut-passionfruit combo really works for me as it evokes magical summer evenings by the beach there.



Preheat the oven to 170degC.
Grease a 25cm round cake tin and line the base with non-stick baking paper. Cream together the butter, sugar and finely grated zest of the lemons until light and fluffy.
Add the eggs one at a time. Fold through the coconut and flour.
Spoon into the prepared tin and bake for one hour. Remove cake from oven and  turn  out carefully onto a wire rack.
Meanwhile, make the syrup: place the sugar and water in a saucepan.  Add the juice of both lemons.  Bring to the boil, and leave to gently simmer for a few minutes.
Brush or spoon over the hot syrup.  It seems like a lot of syrup but this cake will absorb it all.
When cool, dust with icing sugar and decorate with candied lime peel (optional).

Tip: Substitute 2-3  limes for the lemons and for a for a tropical touch, add the pulp of three passionfruit to the cooled syrup, stir to combine, then spoon over the cake.

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