Coconut and Lemon Syrup Cake

Mother's Day is a chance to remember the women who have shaped our lives.  The opportunity to gather together is even more precious these days and we are very grateful that we can enjoy family times in much of Australia now and then.  So, a simple but indulgent cake that's made for sharing is perfect for these celebrations.  This is an old Donna Hay recipe, perfect to transport to a picnic and a family favourite that also appears as dessert sometimes! Hope you have the chance to enjoy with your loved ones.  Cheers! Colleen

Preparation 

Baking             45 - 50 minutes.  Then cool in the tin

Serves             10

Ingredients

125 gram softened butter

1 cup caster sugar

zest of 1 lemon

4 eggs

splash of Vanilla extract

2 cups desiccated coconut

1 cup plain flour - sifted with

1 teaspoon Baking powder - sifted with the flour

optional - 1 tablespoon of lemon curd

options - pinch ground cardomom OR ground nutmeg OR tiny pinch ground lemon myrtle 

optional - some coconut shredded flakes for topping

LEMON SYRUP

1 cup water

2/3 cup sugar

1/3 cup lemon juice  (probably 2 lemons)  - use the lemon zest too

Method

Preheat oven to 155 -160 ℃ and grease/paper a 20cm round springform tin.

Using an electric mixer, beat the butter, sugar and lemon rind until light and creamy.

Gradually add eggs and vanilla and whisk well.

Fold in the desiccated coconut then the sifted flour and baking powder (and spices if used)

Pour mixture into tin and gently shake to settle mixture.

OPTIONAL - swirl through a tablespoon of lemon curd

OPTIONAL - scatter top with a little shredded coconut

Bake approx 45- 50 minutes until cooked and skewer inserted in middle comes out clean.

POUR HALF Hot syrup over HOT cake  NB half (syrup - see below)

OPTIONAL - scatter with additonal shredded coconut

Allow to cool in the tin on a baking rack.

Serving

Cut into slices and you can serve with remaining syrup (but I don't) and/or a dollop of cream

I think it is best on it's own with a cuppa! but leftovers warmed up make a great dessert!

(PS  I freeze the remaining half syrup for the next cake bake!)

Making the Lemon Syrup

in a wide saucepan - heat over low heat, the water and sugar until sugar dissolves

Add lemon juice and boil for 5 - 7 minutes approx until syrupy. (that's why using wide pan)

                             Enjoy!    Colleen

  

 20 minutes plus 20 minutes for lemon syrup