Makes 8 cakes
- 1 can AYAM Coconut Milk 270ml
- 250g butter
- 1 tablespoon finely grated lemon rind
- 1 cup caster sugar
- 3 eggs
- 2/3 cup dessicated coconut
- 2 cups self-raising flour
- 1/4 cup Alce Nero lemon juice
- 1/2 cup sugar
- 2 tablespoons water
Preheat your oven to 180oC and we grease a 10 holes 2/3 cup muffin mould. Combine the butter, the lemon rind and the sugar in a large bowl and beat with a whisk or an electric mixer until creamy. Next, add and beat in the eggs, one by one. Finally, stir in the coconut, half the flour and half the coconut milk, and then stir in remaining
flour and coconut milk.
Spoon the mixture into the tin. Bake for about 30 minutes, until golden brown and firm in the centre.
Meanwhile, to make the lemon syrup, combine the lemon juice, water and sugar in a small pan. Stir over heat until boiling.
When cakes look ready, get them out of the oven. Stand for 5 minutes, then turn them onto a wire rack.
Brush the cakes with the warm syrup. These cakes not only look great but are just so easy to prepare. You can serve them as a dessert with double cream for a special occasion!