Lemon, Coconut & Passionfruit Syrup Cake
Ingredients:
250g room temp butter
400g caster sugar
2 large eggs
4 large egg yolks
3 lemons
2 passionfruit
1 tsp lemon myrtle powder
250ml coconut milk
4 tsp baking powder
300g pain flour
100g dessicated coconut
Preheat oven to 170 degrees C.
Grease and line a round 23cm tin.
Cream butter and sugar in mixer or food processor.
Add lemon zest and juice from one lemon, then eggs and mix well.
Add lemon myrtle and passionfruit and mix.
Mix together coconut, flour and baking powder, and add gradually to mixture, alternating with coconut milk. Don’t over-mix- just till it all comes together.
Pour mixture into tin and bake for about 45 minutes till springy to touch.
Just before taking it out of the oven make a lemon syrup - put 4tbsp caster sugar and juice of 1 large lemon in pan and bring to the boil - simmer for about 3 minutes. Prick cake all over with a bamboo skewer and pour lemon syrup over it. Allow to cool.
Icing: Beat 3 cups icing sugar with 80g soft butter and juice and zest of 1 lemon till smooth. Spread evenly over cake. You could add some extra passionfruit pulp on top too if you like.