Coconut And Lemon Syrup Cake

• 8 tbsp (1 stick) butter, softened
• 1 cup sugar
• 4 None eggs
• 1 3/4 cups plus 2 tbsp flaked coconut
• 1 1/4 cups self-rising flour
• None None FOR THE LEMON SYRUP
• 1 cup sugar
• 4 strips (2 inches each) lemon peel

1. Preheat the oven to 325u0b0F. Grease a deep 8-inch round cake pan; line bottom and side with parchment paper.
2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in 1 3/4 cups coconut and sifted flour. Spoon into prepared pan. Sprinkle with remaining 2 tbsp coconut.
3. Bake about 50 mins until toothpick inserted into center comes out clean.
4. Meanwhile, for the lemon syrup, stir sugar, 1 cup water and lemon peel in a small saucepan on medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, 5 mins. Strain.
5. Pour hot lemon syrup over hot cake in pan. Cool cake in pan.

butter, sugar, eggs, coconut, flour, lemon syrup, sugar, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/35426 (may not work)