Gluten free Coconut & lemon Syrup Cake
Posted on 03/10/2010

INGREDIENTS

1 cup caster sugar
3/4 cup milk
150g unsalted butter - softened
1 1/2 cups dessicated coconut
1 - 1 1/2 lemons
1 1/2 cups Vitarium self raising flour
3 eggs
1 cup white sugar
3/4 cup water

STEP ONE

preheat oven to 180 degree C in fan forced oven Grease spring form cake tin & line base with baking paper. beat caster sugar & butter with the grated lemon rind of 1 lemon with electric mixer until light & fluffy

STEP TWO

add eggs one at a time while beating - don't over beat add milk, flour & coconut - gently mix with wooden spoon untilthe mixture is reasonably smooth. Spoon mixture into the spring form cake tin & bang tin on work bench. Cook for 40 min until skewer comes out clean

STEP THREE

When the cake is almost ready make the syrup: Bring water, white sugar & 2 tablespoons of lemon juice to boil. once boiled, reduce heat and simmer for 5 minutes until slightly thickened. Place cake still in tin on a large plate and pour the syrup over the top a little at a time. Allow cake to cool for a while before removing from cake tin & resting on a cooling rack.

STEP FOUR

Serve with a dollop of cream or ice cream.