Lemon Syrup Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 125 g butter
• 1 teaspoon finely grated fresh lemon rind
• 3/4 cup sugar (preferably caster sugar)
• 4 eggs
• 1 cup desiccated coconut
• 1 cup self-raising flour
• 1 cup sugar
• 1/3 cup lemon juice
• 1/3 cup water

Recipe

• 1 grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
• 2 set oven to 160°c (325°f).
• 3 combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
• 4 add eggs, one at a time, beating constantly until the eggs are completely combined.
• 5 transfer the mixture into a larger bowl.
• 6 place a sieve over the larger bowl and sift in the flour.
• 7 add the coconut and stir until well mixed.
• 8 spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°c (325°f) for 45 minutes or until cooked.
• 9 syrup: just before the cake is finished cooking, prepare the lemon syrup.
• 10 combine all the syrup ingredients in a small saucepan over a medium heat.
• 11 stir over the heat until the sugar is dissolved.
• 12 (do not let the mixture boil at this stage).
• 13 when all the sugar is dissolved, increase the heat and bring the mixture to a boil.
• 14 reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
• 15 now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.