Recipe

Coconut Semolina Syrup Cake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 180°C.
Step #2 Brush a deep 23cm springform pan with melted butter.
Step #3 Line base & sides with paper, grease the paper.
Step #4 Using electric beaters beat the butter & sugar in a small mixing bowl for ten mins.
Step #5 Add the eggs slowly, beating thoroughly after each addition.
Step #6 Add the vanilla & semolina, beat for 5 mins.
Step #7 Add the coconut, stir.
Step #8 Using a metal spoon fold in the sifted flour.
Step #9 Stir until the mixture is just mixd & smooth.
Step #10 Spoon the mixture into the prepared tin & smooth the surface.
Step #11 Bake for 1 hr or until a skewer comes out clean.
Step #12 Pour cold syrup over the hot cake while still in the pan.
Step #13 When the cake is cool decorate with the lemon slices.
Step #14 Serve with cream.
Step #15 Syrup:.
Step #16 Combine sugar & water in a small saucepan.
Step #17 Stir constantly over low heat/flame until the mixture boils & sugar has dissolved.
Step #18 Add the lemon slices, bring to boil, reduce heat & let simmer carefully, uncovered & without stirring for 15 mins.
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