Coconut Cake

Tested Recipe with Slight Adjustment Adapted from Jennie Shapter’s The Bread Machine Cookbook

Coconut Cake


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

Lemon Syrup:

1 tbsp lemon juice

¼ cup granulated sugar

3 tbsp water

Preparation Instructions:

  1. Grease a 8” x 4 ½” loaf pan with butter and line with a silicone mat at the bottom.
  2. 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.
  3. Add the desiccated coconut, flour, baking powder, salt, sour cream and lemon rind. Gradually mix together, using a rubber spatula.
  4. 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.
  5. Test by inserting skewer into the centre of the cake. It should come out clean. If necessary, bake for a few minutes more.
  6. 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.
  7. 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.

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