GREEK COCONUT CAKE
Greek Coconut Cake
- Cooking Time: 15-25
- 125 g Butter
- 1 Cup Sugar
- 4 Eggs, beaten
- 2 Cups Shredded Coconut
- 1 Cup Self Raising Flour
- 1 1/2 Cups Sugar
- 1 1/4 Cups Water
- Grated Rind of 1/2 A Lemon and 1/2 an Orange
Cream Butter and Sugar... add eggs and mix well
Fold in the coconut and Flour. Spread into tin.
SYRUP: In a pot place the syrup ingredients and cook until the sugar has dissolved completely and it has reduced a little.
FINISHING: Once the cake has cooled in its tin for 5 mins... poke alot of holes in the top with a skewer.
Gentle spoon over ALL the syrup making sure you cover ever last inch of the cake...
If your syrup does start to leak out of the bottom of the tin then you don't need to add anymore... (this doesn't happen often as the cake is like a sponge and will soak up all you give it). Leave the cake to cool completely in the tin.
Cooking Temp 1 > 230C for 15 mins: Cooking Temp 2 > 150C for 25 mins