Recipes & Food

Coconut Cake with Warm Lemon Syrup

When I’m a bit homesick I often do things that make feel closer to my family.

Baking always makes me think of my mom, my sister and my late gran.
I used to love licking the icing bowl or watching my mom carefully measure the ingredients out. I loved how I’d visit my gran and her house smelled like freshly baked cookies. I loved watching our cakes or muffins rise. I have so many happy memories in my mom and grans kitchens.

The only thing I didn’t like as a little girl was having to fetch everything. Mom would say: “Fetch the eggs.” or  “Take this whisk to the sink and rinse it. Bring the milk on your way back…” etc.

I didn’t want to fetch and rinse; I wanted to stir and eat.
My mom gave me this recipe and baking it has made me feel closer to her.


Cake Ingredients:

1 cup sugar (250ml)

1 cup margarine (250g)

4 eggs

3 cups Sasko Cake Flour (750ml) *Best Flour!*

1 cup desiccated coconut (250ml)

1 tablespoon Baking Powder

1 desert spoon Vanilla essence

Preheat oven to 180C (350F)

Cream the sugar and butter together until light and fluffy.

Add the eggs and vanilla essence.

Add the dry ingredients (keeping back a little of the coconut) and mix to a smooth batter. Don’t be afraid to use your hands.

Pour into a lightly greased dish or baking pan. Sprinkle the top with the rest of the coconut.

Bake at 180C for 40-45 mins.

(I took my cake out at 40 minutes and found that it seemed cooked when I tested it by sticking in my cake skewer but the middle could have been baked a little more so perhaps put it in for 45 minutes.)

Syrup Ingredients:

1 and half cups sugar (375ml)

2 tablespoons lemon juice (60ml)

1 cup water (250ml)

Bring all ingredients to the boil and pour over the cake while still warm.

Cover cake and allow it to absorb the syrup.

When cool, cut into squares or slices and serve.

Tip: Cut the margarine into smaller pieces.

Tip: Sift your Sasko Cake Flour to ensure there are no lumps.

Vanilla Blondie here forgot to put the Vanilla Essence in – I mean really!? So I added it quickly and mixed it in by hand.

Tip: Don’t be afraid to get messy and use your hands. I love squishing the dough between my fingers and it really ensures that all the Sasko Flour and coconut is mixed in properly.

Tip: When making the syrup, pour the sugar in last and keep stirring.

Tip: Don’t worry if your syrup is still quite liquid… it will become more syrupy once it starts cooling.

Tip: Dribble the syrup from the cake plate onto your cake when serving and enjoy with a cup of tea.

For more delicious recipes with Sasko Flour, visit their Facebook Page here.
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