Coconut Semolina Syrup Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 250 g unsalted butter
• 1 cup caster sugar
• 3 eggs (lightly beaten)
• 1 teaspoon vanilla extract
• 1 cup semolina (fine ground)
• 3/4 cup desiccated coconut
• 1 1/4 cups self-rising flour
• 3/4 cup sugar
• 1 cup water
• 1 lemon (sliced finely)

Recipe

• 1 preheat oven to 180°c.
• 2 brush a deep 23cm springform pan with melted butter. line base and sides with paper, grease the paper.
• 3 using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
• 4 add the eggs gradually, beating thoroughly after each addition.
• 5 add the vanilla and semolina, beat for 5 minutes.
• 6 add the coconut, stir.
• 7 using a metal spoon fold in the sifted flour. stir until the mixture is just combined and smooth.
• 8 spoon the mixture into the prepared tin and smooth the surface.
• 9 bake for 1 hour or until a skewer comes out clean.
• 10 pour cold syrup over the hot cake while still in the pan. when the cake is cool decorate with the lemon slices.
• 11 serve with cream.
• 12 syrup:.
• 13 combine sugar and water in a small saucepan. stir constantly over low heat until the mixture boils and sugar has dissolved.
• 14 add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.