Lemon Myrtle Coconut Cake

Our thanks to Peppermint for the recipe.

Ingredients

• ½ cup (125g) unsalted butter
• 1 cup (250g) caster sugar
• 4 large eggs
• 2 cups (185g) desiccated coconut
• 1 cup (125g) Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour
• 2 tsp ground lemon myrtle

Instructions

1. Cream the butter and sugar until light and fluffy.
2. After that, add the eggs one at a time and beat well.
3. Stir in coconut, flour and ground lemon myrtle gently until combined.
4. Put the mixture into a greased and base lined 20 cm (8”) round cake tin and bake at 160º celsius for 1 hour or until cooked.

Ingredients for the Syrup

• 1 cup (250g) sugar
• ½ cup of water
• 1 tsp ground lemon myrtle
• Juice of 1 lemon

Instructions

1. Bring all ingredients to the boil stirring until sugar is dissolved.
2. Strain lemon myrtle from syrup and pour the syrup over cake as soon as it comes out of the oven.
3. Leave cake to cool in tin before turning out.