If you love coconut, this cake is sure to become one of your favourites! Light, fragrant and wonderfully delicious, it is one of those homemade treats that remind us how beautifully simplicity and flavour can come together. The coconut gives the cake a distinctive, exotic touch, while the lemon adds the freshness needed to balance the sweetness. The syrup makes it even more moist and irresistible without making it heavy. It is perfect with a cup of coffee, as an afternoon treat, or simply whenever we feel like enjoying something homemade and delicious!
Coconut Cake
If you love coconut, this cake is sure to become one of your favourites! Light, fragrant and wonderfully delicious, it is one of those homemade treats that remind us how beautifully simplicity and flavour can come together.
Ingredients
For the Cake
- 250 grams unsalted butter
- 1 Tbsp lemon zest
- 200 grams granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 300 grams self-raising flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 125 ml milk
- 100 grams desiccated coconut plus extra for sprinkling
For the Syrup
- 250 grams granulated sugar
- 250 ml water
- 1 tsp lemon juice plus a strip of lemon peel
Instructions
- Preheat the oven to 175°C. To make the syrup, combine the sugar, water and lemon juice in a small saucepan. Once the mixture comes to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat and set aside to cool.
- Grease and flour a round cake tin with a hole in the centre. Sift the flour together with the baking powder, baking soda and salt into a bowl.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix to combine.
- Add 3 tablespoons of the flour mixture and beat until incorporated. Add the milk and the remaining flour mixture. Beat just until combined, being careful not to overmix. Finally, add the coconut and gently fold it in with a spatula.
- Pour the batter into the prepared cake tin and bake for 45 minutes.
- Remove the cake from the oven and let it stand for 5 minutes. Then carefully invert it onto a serving platter. Using a pastry brush, generously brush the syrup all over the cake. It may seem like a lot of syrup, but don’t worry—the cake will absorb it all.
- Sprinkle with extra coconut and allow the cake to cool completely, for at least 2 hours, before slicing and serving.
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