Coconut Syrup Cake Recipe

Name: Coconut Syrup Cake
Yield: 4 servings
Cuisine: American
Ingredients: 500 g coconut; 1 12 cups self-raising flour; 1 cup milk; 5 eggs; 1 teaspoon baking powder; 250 g unsalted butter; 1 cup sugar; 2 12 cups sugar; 4 cups water; 1 lemon, juice and rind of

Servings: persons

1
Melt milk and butter together in a saucepan over low heat.
2
In a bowl mix in sugar and eggs, baking powder, and milk mixture.
3
Mix in coconut and flour until thick and creamy.
4
Transfer mixture into a greased rectangular tray about 5 cm deep.
5
Bake at 180C for about 40 minutes.
6
Timings may vary.
7
Cut into square slices whilst still in tray and pour over syrup.
8
SYRUP--Boil for approximately 20 minutes and pour on top of cake while still hot.
9
Let the cake sit until cooled before eating.
10
Cake may appear as though it is over saturated but this is the way the cake is meant to be.
11
When cake is cooled the syrup becomes absorbed by the cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g coconut, 1 12 cups self-raising flour, 1 cup milk, 5 eggs, and more.

Yes, Coconut Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Syrup Cake

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