Tested Recipe with Slight Adjustment Adapted from Jennie Shapter’s The Bread Machine Cookbook
6 tbsp unsalted butter, softened
½ cup caster sugar
2 eggs, lightly beaten
1 1/3 cup desiccated (dry unsweetened shredded) coconut
¾ cup all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
¼ cup sour cream
1 tsp grated lemon rind
1 tbsp lemon juice
¼ cup granulated sugar
3 tbsp water
- Grease a 8” x 4 ½” loaf pan with butter and line with a silicone mat at the bottom.
- Cream the butter and sugar together until pale and fluffy, then add the beaten eggs a little at a time, beating well after each addition.
- Add the desiccated coconut, flour, baking powder, salt, sour cream and lemon rind. Gradually mix together, using a rubber spatula.
- Spoon into the pan. Bake at the preheated oven at 180C for the first 20 minutes and reduce heat to 150C for another 20 minutes.
- Test by inserting skewer into the centre of the cake. It should come out clean. If necessary, bake for a few minutes more.
- Remove the loaf pan from the oven. Let stand for 2-3 minutes, then turn the cake out on to a wire rack to cool.
- Heat 1 tbsp lemon juice with ¼ cup granulated sugar and 3 tbsp water in a saucepan, stirring until the sugar has dissolved. Bring to the boil, then simmer for 2-3 minutes before drizzling the syrup over the warm coconut cake.