Coconut Syrup Cake
Recipe by Helen Tzouganatos


Ingredients:
150g unsalted butter, softened
1 cup caster sugar
3 eggs, at room temperature
½ cup milk
1 tsp finely grated lemon zest
1 tbsp cognac (optional)
2 cups organic desiccated coconut, plus ½ cup extra for sprinkling
2 cups self-raising gluten-free flour, sifted
1 tbsp gluten-free baking powder
Syrup
1½ cups caster sugar
Zest and juice of 1 lemon
2 cups water
Method:
To make the syrup, combine the sugar and lemon zest and juice in a small saucepan, add 2 cups water and bring to the boil. Reduce the heat to low and simmer for 8 minutes to thicken. Place the syrup in the fridge to cool completely while you prepare the cake.
Preheat the oven to 160°C (fan-forced) and generously grease a 23 cm bundt tin with butter.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat for 5 minutes or until light and fluffy. With the mixer on low speed, beat in the eggs, one at a time until fully incorporated. Add the milk, lemon zest, cognac (if using) and coconut and beat until combined. Next, add the flour and baking powder and beat well. Spoon the batter into the tin, smooth the top and bake for 40 minutes or until an inserted skewer comes out clean.
Use a toothpick to pierce about 10 deep holes all over the sponge so the syrup soaks up evenly. Slowly pour the cooled syrup over the hot cake. Rest for a couple of minutes so the cake soaks up the syrup, then sprinkle on the extra coconut. Set aside for at least 1 hour. Transfer the cake to a platter and serve.