Ingredients:
125 g butter
250 ml caster sugar
4 eggs
500 ml coconut
250 ml self-raising flour
syrup
250 ml sugar
187 ml water
6 slices fresh lemon rind
Directions:
Grease a 20 cm pan, line the base with greaseproof paper.
Using a beater, cream butter and sugar until light and fluffy.
Beat the eggs one at a time.
Stir in coconut, sifted flour.
Spread mixture into prepared pan.
Bake in a moderate oven of 180 C for 30-40 minutes.
Pour hot syrup over cake, cool in pan.
Lemon syrup: Combine all ingredients in saucepan, stir over low heat without boiling until sugar has dissolved.
Bring to the boil then simmer, uncovered, for 3 minutes.
Strain syrup.
Servings: 8
Time preparation: 10 min.
Time total: 53 min.