Coconut And Lemon Syrup Cake – a delicious recipe with butter, sugar, eggs, coconut, flour, LEMON SYRUP. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Grease a deep 8-inch round cake pan; line bottom and side with parchment paper.
2
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in 1 3/4 cups coconut and sifted flour. Spoon into prepared pan. Sprinkle with remaining 2 tbsp coconut.
3
Bake about 50 mins until toothpick inserted into center comes out clean.
4
Meanwhile, for the lemon syrup, stir sugar, 1 cup water and lemon peel in a small saucepan on medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, 5 mins. Strain.
5
Pour hot lemon syrup over hot cake in pan. Cool cake in pan.
876
kcal
Calories
33
g
Fat
133
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1 cup sugar, 4 None eggs, 1 3/4 cups plus 2 tbsp flaked coconut, and more.
Yes, Coconut And Lemon Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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