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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!


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


The cake mixture ready to be poured into the prepared pan


Beautifully risen!


Drizzle hot lemon sauce over hot cake


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


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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