Coconut lemon syrup cake
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|2½ cups||Desiccated coconut|
|3 tsp||Baking powder|
|400 ml||Coconut cream|
- 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.