Coconut syrup cake

Of all the syrupy sponge cakes, this is probably the easiest to bake and most universally loved because it is so light, airy and refreshing. The fluffy coconut sponge soaks up all the lemon syrup, producing an utterly delicious, moist cake.

Coconut syrup cake Credit: Jeremy Simons

• serves

  12

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

Start by preparing your syrup so it has plenty of time to cool before pouring over your hot cake. Remember: cold syrup over hot cake or hot syrup over cold cake. This cake tastes even better the next day; feel free to bake ahead so the sponge has plenty of time to soak up the gorgeous zesty syrup.

Ingredients

• 150 g unsalted butter, softened
• 230 g (1 cup) caster sugar
• 3 eggs, at room temperature
• 125 ml (½ cup) milk
• 1 tsp finely grated lemon zest
• 1 tbsp cognac (optional)
• 180 g (2 cups) desiccated coconut, plus 45 g (½ cup) extra for sprinkling
• 260 g (2 cups) self-raising gluten-free flour, sifted
• 1 tbsp gluten-free baking powder

Sugar syrup

• 345 g (1½ cups) caster sugar
• finely grated zest and juice of 1 lemon

Resting time: 1 hour

Instructions

1. To make the sugar syrup, combine the sugar and lemon zest and juice in a small saucepan, add 500 ml (2 cups) of water, stir and bring to the boil. Reduce the heat to low and simmer for 8 minutes to thicken. Carefully pour the hot syrup into a heatproof bowl and set aside in the fridge to cool completely while you prepare the cake.
2. Preheat the oven to 160°C (fan-forced) and generously grease a 23 cm bundt tin with butter.
3. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat for 5 minutes on medium speed 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 until just combined. Spoon the batter into the prepared tin, smooth the top and bake for 40 minutes or until an inserted skewer comes out clean.
4. While the cake is still hot and in its tin, 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 transfer to a platter or cake stand and sprinkle on the extra coconut. Set aside for at least 1 hour, then serve. Store in an airtight container at room temperature for up to 5 days.

 

Gluten-Free Mediterranean by Helen Tzouganatos, published by Plum, (RRP $44.99). Photography by Jeremy Simons.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Start by preparing your syrup so it has plenty of time to cool before pouring over your hot cake. Remember: cold syrup over hot cake or hot syrup over cold cake. This cake tastes even better the next day; feel free to bake ahead so the sponge has plenty of time to soak up the gorgeous zesty syrup.