Recipe by Kookaburra
This cake is light, lemony and ultra moist - and you can whip it up in no time. Absolute heaven!
Top Review by Chef @Oz
This got a resounding thumbs up in our family. It is probably one of our children's favourite cakes. I just have a few comments. Don't use 'shredded' coconut as I did on my first try as it will make the cake heavy. I had problems with the egg/butter mixture curdling although once the flour got in it was fine. Maybe my eggs were too large or I added them to quickly. If you use a ring pan, place something under it when you add the syrup as it may leak. Lastly, if you want it to last, keep it out of reach of the kids!
- 125 g butter
- 1 teaspoon finely grated fresh lemon rind
- 3⁄4 cup white sugar (preferably caster sugar)
- 4 eggs
- 1 cup desiccated coconut
- 1 cup self-raising flour
- 1 cup sugar
- 1⁄3 cup lemon juice
- 1⁄3 cup water
Directions See How It's Made
- Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
- Set oven to 160°C (325°F).
- Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
- Add eggs, one at a time, beating constantly until the eggs are completely combined.
- Transfer the mixture into a larger bowl.
- Place a sieve over the larger bowl and sift in the flour.
- Add the coconut and stir until well mixed.
- Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
- Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
- Combine all the syrup ingredients in a small saucepan over a medium heat.
- Stir over the heat until the sugar is dissolved.
- (Do not let the mixture boil at this stage).
- When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
- Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.