Coconut lemon syrup cake
11/3/2006
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Ingredients
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| 250 g | Butter |
| 2 cups | Sugar |
| 6 | Eggs |
| 2½ cups | Desiccated coconut |
| 1 | Lemon |
| 3 cups | Flour |
| 3 tsp | Baking powder |
| 400 ml | Coconut cream |
Lemon syrup
| ½ cup | Lemon juice |
| ½ cup | Sugar |
Directions
- Soften butter in a bowl. Beat in sugar until pale and creamy. Separate eggs and beat yolks into sugar mixture, one at a time. Fold in coconut and 2 tablespoons lemon rind. Sift over flour and baking powder. Fold into butter mixture with coconut cream. Beat egg whites until soft peaks form. Fold into cake mixture.
- Pour into a baking paper-lined 32 x 24cm roasting tin. Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched. Prick cake all over with a skewer and pour over lemon syrup. Stand for 15 minutes before cutting. Serve warm as a dessert or cold.
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