Coconut Lemon Syrup Cake
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.
About this Recipe
By: Sheridan Rogers
This cake is also fabulous made with fresh limes, something I discovered after spending a few days in Hawaii with my son and his family a few years ago: the lime-coconut-passionfruit combo evokes magical summer evenings spent by the beach there.
- softened unsalted butter, 250g
- caster sugar, 350g
- organic lemons, 2
- free range or organic eggs, 8, at room temperature
- desiccated coconut, 280g
- self-raising flour, 250g, sifted
- Lemon Syrup:
- caster sugar, 200g
- water, 350ml
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 strained 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 citrus peel (optional).
For the Tropical Lime-Passionfruit Syrup : Substitute 2-3 limes (depending on their size) for the lemons and add the pulp of three passionfruit to the cooled syrup, stir to combine, then spoon over the cake.