This Coconut & Lemon Syrup Cake is decadent, luscious, moist, and one slice is never enough. Its the perfect harmony of coconut and lemon which creates a absolute heavenly taste. The cake stays fresh for days and is freezer-friendly for extended storage. Once you savour a bite, you won’t be able to resist!
Treat yourself to the rich, buttery goodness with my coconut cake. It’s packed with coconut flavour and it’s extra moist thanks to the lemon sugar syrup. It’s the perfect blend of coconut and lemon—a match made in heaven!
This cake is great for dessert or as a sweet treat to impress your guests. It actually gets better with time, so make it a day ahead if you can. Decorate with candied lemon slices for a fancy touch, or simply enjoy it as it is. Serve with whipped cream, vanilla ice cream, or custard for a little extra indulgence!
❄️ Storage
ROOM TEMPERATURE:
The cake is best made at least 1 day in advance. Once it has cooled, transfer to an airtight cake storage container and store for up to 5 days at room temperature.
FREEZE:
It also freezes very well. Cut into individuals slices, wrap in plastic wrap and label, date and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
Coconut & Lemon Syrup Cake
Equipment
- 22cm Springform Pan
Ingredients
- 1 ⅔ cup plain flour
- 1 ¼ teaspoons baking powder
- 175g butter, at room temperature
- 1 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 1 ½ cups desiccated coconut
Lemon Syrup
- 1 ¼ cups caster sugar (or white sugar)
- 1 ¼ cups water
- 1 lemon, zest and juice
Instructions
- Preheat oven to 180℃ (160℃ fan forced). Grease and line a 22cm round springform pan with baking paper. Sift the plain flour with the baking powder into a bowl and set aside.
- Cream the butter and sugar in a large mixing bowl or the bowl of your stand mixer until light and fluffy (about 5-6 minutes). Add the eggs, one at a time, beating well between each addition. Add vanilla and beat to combine.
- Add ⅓ of the flour mixture and beat on low speed until combined, then beat in ⅓ of the milk. Repeat alternately with flour and milk until mixture is combined.
- Add the coconut and using a spatula, fold through until combined.
- Spoon mixture into prepared pan and bake in the oven for 50-55 minutes or until cooked when tested with a skewer. Remove and allow to cool in pan over a wire rack for 20 minutes.
- Place a tray, which is larger than the springform pan under the cake tin (this will catch any "excess" syrup leaking out). Using a skewere, poke deep holes all over the cake. Starting from the middle of the cake, slowly pour over the Lemon Syrup to cover and allow to cool completely in pan. The syrup will slowly absorb into the cake on cooling.
- To serve, garnish with extra desiccated or toasted coconut and the reserved lemon zest from the Lemon Syrup. Cut into slices to serve. Serve with ice cream, whipped cream or on its own.
Lemon Syrup
- Place sugar, water and lemon zest and juice into a saucepan. Bring to the boil over a medium high heat, stirring to dissolve the sugar. Once boiling, reduce heat to medium low and simmer for 10 minutes. Set aside and let infuse for a further 10 minutes before using. Reserve the lemon zest for garnish on the cake.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml
We use free range extra large size eggs. Each egg weighs approximately 59g.
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