Coconut Cake

Just a little something I baked for my mom’s lunch gathering with her friends. She asked me to bake a teatime cake and so I decided to use up the packet of dry shredded coconut that’s been sitting in the pantry for a while. I was worried that the coconut might have become stale, however that did nothing to spoil the scent and texture of this cake. It turned out very crumbly and had that sweet coconut infused smell of goodness which I love very much. Easy to make, and won’t take up much of your time, however the small size of the cake is a shame because this one will be gone in less than a day! I didn’t bother making the syrup to drizzle on top but if anyone decides to try it, do let me know how it turns out.

Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
1 cup self raising flour
3/4 cup sour cream
2 cups dry shredded coconut
2 teaspoons grated lemon zest (optional)

Syrup:
2 tablespoons lemon juice
1/2 cup sugar
6 tablespoons water

1. Cream butter and sugar in a bowl using an electric mixer. Add the eggs one at a time, beating well after each addition.
2. Add flour and then sour cream, and mix on medium speed for about 2-3 minutes.
3. Use a wooden spoon to fold in the dry coconut and lemon zest. If the mixture is too difficult to stir, then use the electric mixer until a smooth batter is formed.
4. Preheat the oven to 180 C. Grease a small cake pan, either a loaf shaped pan or a round 6 inch diameter cake tin. Pour the batter into the tin and bake for about 25-30 minutes until the cake is light brown and a knife or toothpick inserted into the center comes out dry.
5. To make the syrup: Mix all the syrup ingredients in a pan on low heat, stirring until the sugar has dissolved. Bring to a boil, then simmer for 2-3 minutes before drizzling the syrup over the warm coconut cake.

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One thought on “Coconut Cake

  1. Pingback: Coconut Pineapple Loaf Cake | Bittersweet Haven and Other Random Stuff

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