A colleague brings a generous bag of lemons to work, and as our tree has still never borne a fruit, I’m in. And, once home, inspired again to bake. Greek coconut lemon cake, a Jo “easy peasy” Seagar recipe that perhaps I once photocopied, or someone once gave me, but have never got around to making. Missed opportunity there … it was truly scrumptious. As well as being simple to make … the joys of using a food processor. Anyway, in the favourites stakes, this easily beats the last lemon cake I made.
125 gms butter
1 cup sugar
2 cups desiccated coconut
1 cup self-raising flour
In a food processor cream butter & sugar until light & fluffy. Add eggs. Add coconut & flour, and mix well. Pour into baking tin lined with baking paper (the recipe says a square or loaf tin, but I used a round one). Bake in pre-heated 200C oven for 10 minutes then reduce heat to 150C and bake until cooked through when tested with a skewer (for me this was in the 40 – 50 minute range). Stand for 5 minutes in the tin then pour syrup over. For syrup:
1 cup sugar
½ cup water
juice & grated rind of 2 lemons
Bring to boil in a small saucepan. Stir till sugar dissolved. Simmer for 5 minutes, then pour hot syrup over cake. Cool completely in tin before removing. Delicious served with whipped cream.
I might even make this again for my mother’s birthday. It was that good.