Tuesday, 22 September 2015 08:35

Coconut Lemon Syrup Cake

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Coconut Lemon Syrup Cake

 

 

 

Serves: 4

 

 

Cooking and Preparation Time:  1 hour

 

 

Ingredients: 

 

  • 125 g softened butter

  • 1 cup of brown sugar

  • 2 teaspoons grated lemon zest

  • 2 eggs

  • 1/2 cup light sour cream

  • 2 cup dessicated coconut

  • 1 cup wholemeal self-raising flour

 

 

 

 

Lemon Syrup

 

  • 1/3 cup raw sugar

  • Zest of 1 lemon

  • Juice of 2 lemons

  • 1/2 cup water

 

 

 

 

Instructions:

 

  • Preheat the oven to 180 degrees.

  • Cream the butter and sugar together.

  • Mix the lemon zest and beat in the eggs one at a time.

  • Mix in the sour cream and coconut and sift in the flour, returning the husk to the bowl. Combine well to form a thick batter.

  • Grease a medium round cake tin and spread the mixture evenly over the base. Bake at 180 degrees for 40 - 40 minutes or until an inserted knife comes out clean.

  • To make the syrup, place the lemon syrup ingredients into a small saucepan, bring to boil and simmer for 5 minutes, pour hot syrup over the cooked cake.

 

 

 

Read 891 times Last modified on Tuesday, 22 September 2015 08:49

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