Greek Lemon Cake
125 g butter
1 cup caster sugar (I use raw caster sugar)
1 cup coconut
1 cup SR flour
1 lemon (juice and grated rind)
1 cup sugar (again, I like raw)
½ cup water
Preheat oven 160 º-180º C. Greaseproof a round 20 cm cake time. Cream the butter and sugar. Beat in eggs one at a time with a wooden spoon. Stir in coconut and flour. Bake in oven 45 mins to 1 hour.
Make the syrup after the cake is cooked. Combine the sugar, water, lemon juice and rind on stovetop and bring to boil. Let cake stand for 15 mins and then gently spoon syrup over cake while syrup is still hot. Spoon syrup little by little to prevent cake from collapsing.
You might think you have too much syrup, but keep going. The cake can take it and will be all the better. Serve with cream, or icecream, or both. And enjoy!!!!