Coconut lemon syrup cake

Method

1. 1

   Soften butter in a bowl. Beat in sugar until pale and creamy. Separate eggs and beat yolks into sugar mixture, one at a time. Fold in coconut and 2 tablespoons lemon rind. Sift over flour and baking powder. Fold into butter mixture with coconut cream. Beat egg whites until soft peaks form. Fold into cake mixture.

2. 2

   Pour into a baking paper-lined 32 x 24cm roasting tin. Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched. Prick cake all over with a skewer and pour over lemon syrup. Stand for 15 minutes before cutting. Serve warm as a dessert or cold.