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Coconut cakes with lemon syrup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Easy and delicious coconut cakes, topped with warm lemon syrup for pure perfection.
Ingredients:
  • Melted butter, to grease
  • 125g butter
  • 215g (1 cup) brown sugar
  • 75g (1/2 cup) self-raising flour
  • 40g (1/4 cup) plain flour
  • 45g (1/2 cup) desiccated coconut
  • 1 tsp finely grated lemon rind
  • 85g (1/3 cup) natural yoghurt
  • Vanilla ice-cream, to serve
  • 1 lemon
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) water
  • 70g (1/3 cup) caster sugar
  • 1 tsp coconut essence
Instructions:
  • Preheat your oven to 180°C. Lightly grease twelve 80ml (1/3 cup) capacity muffin pans with melted butter.
  • In a bowl, use an electric beater to cream together the butter and sugar until pale and creamy. Add the eggs one at a time, mixing well after each addition. Fold in the flours, coconut, lemon rind, and yoghurt. Divide the mixture evenly among the prepared pans. Bake in a preheated oven for 20 minutes or until a skewer inserted into the centers comes out clean. Cool on a wire rack after removing from the oven.
  • Make the lemon syrup by zesting the lemon. In a small saucepan over low heat, combine the lemon zest, lemon juice, water, and sugar. Stir and cook for 5 minutes until the sugar dissolves and the syrup thickens. Take the pan off the heat and stir in the essence.
  • Drizzle the cakes with warm syrup before serving.

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