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COCONUT SYRUP CAKE

8-10 servings
Preparation: 20 minutes - Baking: 50 minutes

INGREDIENTS
1 cup butter, softened
½ cup sugar
3 eggs
1 cup milk
2 cups grated coconut
2 cups self raising flour, sifted
2 tsp baking powder
zest of 1 lemon

For the syrup
3 cups water
2½ cups sugar
1 tbsp lemon juice

DIRECTIONS
In a large bowl beat with the mixer, softened butter and sugar until you have a light and fluffy mixture and the sugar is melted as much as possible. Add the eggs one at a time, beating constantly, until combined with the mixture. Then add the milk, the grated coconut and the flour with the baking powder and beat until you have a combined and smooth mixture. Finally, add the lemon zest and stir with wooden spoon.

Preheat oven to 180°C. Grease and lightly flour a bundt cake pan and pour the mixture. Bake the cake for about 50 minutes.

Prepare the syrup. In a medium saucepan, put the water, sugar and lemon juice and boil for 7-8 minutes after the boiling point. Remove from heat and leave it to become lukewarm.

Remove cake from the oven and let it cool well before pouring the warm syrup.