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
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 160Â°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.