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Greek Coconut Cake

by noshnosh (follow)
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This beautiful yet simple cake strikes a perfect balance of decadent richness and easy lightness.

Drawing on the Greek method of coating the warm cake with a zesty syrup, it is delightfully moist and more-ish!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 8-10 servings

125g butter
1 cup white sugar
4 eggs
2 cups desiccated coconut
1 cup self-raising flour

1 1/2 cup white sugar
1 1/4 cup water
4 strips of lemon peel

Preheat oven to 200C fan-forced.
Cream butter and sugar in a mixer until light and fluffy.

Add the eggs, one at a time, and continue to beat until well combined.

Fold through desiccated coconut and self-raising flour, mixing well.

Pour mixture into a lined cake tin (the batter should be quite thick - don't be put off!) Bake for 15 minutes at 200C, and then reduce heat to 150C for a further 25 minutes.

Remove the cake from the oven but leave in tin. Meanwhile, stir all syrup ingredients in a saucepan over a low heat, and allow the sugar to dissolve. Bring to the boil and then simmer for 5 minutes.

Remove lemon peel from the syrup and pour the hot liquid evenly over the cake. Serve warm or allow to cool in tin before setting aside.

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