Lemon Coconut Cake

Lemon Coconut Cake

1/2 cup unsalted butter
1 cup caster sugar
4 large eggs
2 cups shredded coconut
1 cup self raising flour sifted

Syrup:
1 cup sugar
1/2 cup water
Finely grated rind and juice of 1 lemon
1 teaspoon rosewater (optional)

Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Gently stir in coconut and flour until combined. Put mixture into base-lined and greased 8inch (20cm) round cake tin and bake at 160°c for 1 hour or until cooked.

Syrup: Bring all ingredients to a boil, stirring until sugar is dissolved. Pour syrup over cake as soon as it comes out of the oven. Leave cake to cool in tin before turning out.

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