Macaroon Syrup Cake

A community recipe by pavprincess

Not tested or verified by Nigella.com

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Introduction

So yummy for dessert, serve with berries, cream or alone with coffee. Can be made days before but don't put syrup on until shortly before serving. You will need to re heat cake for the syrup to absorb.

Ingredients

Serves: 0

For the Cake

2 cups coconut
4 ounces butter
1 cup superfine sugar (you can use normal sugar)
4 eggs
1 cup self-rising flour

For the Syrup

1 cup sugar
⅔ cup water
lemon peel (6 strips)

Method

Macaroon Syrup Cake is a community recipe submitted by pavprincess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease 20cm ring tin, line base with paper.

Cream butter and sugar in small bowl until light and fluffy.

Beat eggs in one at a time, beat until combined.

Transfer to a large bowl, stir in coconut, then sifted flour. Spread into pan.

Bake 160C/325F for about 45 mins.

Pour hot syrup over hot cake, cool in pan. Decorate with toasted flaked coconut if desired.