Friday, 1 July 2011

Lemon Syrup Coconut Cake

I baked this cake some time last year when I had an abundance of lemons. I took it to work for morning tea. The fact that I couldn't even get a second slice at 11 am was proof of how good it was. 

125g butter
1 cup brown sugar
3 eggs
1 cup self-raising flour
½  cup desiccated coconut
grated zest of 1 lemon
1/3 cup natural yoghurt
10ml of lemon juice

Lemon syrup
Juice of 2-3 lemons (1/2 cup)
1/3 cup caster sugar

1.          Preheat oven to 180°C.
2.          Cream butter and sugar.
3.          Add eggs one at a time.
4.          Fold in flour, desiccated coconut, lemon zest and yoghurt.
5.          Bake for 30-35 mins in 180°C oven.
6.          To make the lemon syrup, boil the lemon juice with sugar until sugar is melted, and the syrup has thickened.
7.          Pour syrup over hot cake. You can prick vertical holes in the cake before pouring.

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