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Lemon Coconut Syrup Cake

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All my friends enjoyed this truly light and moist cake … I personally love it too much!

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finely grated lemon rind … ok in case you’re wondering why is lemon rind green in colour and not yellow … well, the local lemons here are green that’s why :-p

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The cake mixture ready to be poured into the prepared pan

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Beautifully risen!

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Drizzle hot lemon sauce over hot cake

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Decorate with some grated lemon zest and some sprinkle of icing sugar

RECIPE

Ingredients – for Cake :

125g butter

1 Tbsp finely grated lemon rind

1 cup (220g) castor sugar 

3 eggs

 1¼ cups (260g) self-raising flour

1 cup (90g) desiccated coconut

½ cup (125ml) yogurt

½ cup (125ml) milk

Ingredients – for Tangy Lemon Syrup :

1/3 cup (80ml) lemon juice

¾ cup (165g) caster sugar

¼ cup (60ml) water

Methods  – for Cake :

  • Grease 21cm baba pan and preheat oven to 180ºC
  • Beat butter, lemon rind ad sugar in a medium bowl with electric mixer until light and fluffy
  • Add eggs, 1 at a time, beating until just combined …mixture may curdle
  • Stir in the remaining ingredients, in 2 batches then spread mixture into prepared pan
  • Bake in moderate oven about 45 minutes
  • Stand cake in pan 5 minutes, turn onto wire rack over tray
  • Drizzle hot tangy Lemon Syrup over hot cake

Methods – for Tangy Lemon Syrup :

  • Combine all ingredients in a small pan, stir over heat without boiling until sugar dissolves
  • Simmer, uncovered, without stirring for 3 minutes and transfer to a heatproof jug
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