delicious, sticky, chewy, and so sweet it crawls into your socks…

I baked those goodies yesterday in the afternoon and planed to have my first photo shoot of this year again on the balcony, today in the morning. After I was done I couldn’t resist any longer and did eat one right away. I made the lemon syrup, too. Hmm…It’s worth it! The cake is nice moist and the dessicated coconut gives it a very chewy consistency. The syrup on top makes it irresistible.

Good morning sunshine! Good morning Lemon! A lemony good morning!

Coconut Lemon Cake (by Donna Hay)

Ingredients:

• 125g (4oz) butter or lactose free margarine
• 2 teaspoons finely grated lemon rind
• 1 cup caster sugar
• 4 eggs
• 2 cups dessicated coconut
• 1 cup flour (sifted)
• 1 teaspoon baking powder

Lemon Syrup

• 1 cup sugar
• 1/4 cup lemon juice
• 3/4 cup water
• 1/2 cup shredded lemon rind

Preheat the oven to 325 degrees Fahrenheit (160 Celsius).

Place the butter, lemon rind and sugar in a bowl and beat with an electric mixer until creamy. Add the eggs and beat well. Fold through the coconut, flour and baking powder. Pour the mixture in a 8 in (20cm) round cake tin lined with baking paper or use paper lined muffin forms (will make about 18). If you make a cake, bake for 45 minutes. If you make cupcakes, it’ll take about half the time ca.20 minutes.

To make the syrup, place the sugar, lemon juice and rind in a saucepan over low heat and stir until sugar is dissolved. Allow to boil for 5-7 minutes or until syrupy.

Pour half of the hot syrup over the hot cake in the tin. The rest of it when serving, as desired.

With that cake you bake yourself some sunshine!