Coconut Cakes With Lemon Syrup

These moist coconut cakes are so simple to make and are pure perfection when drizzled with the warm lemon syrup.

The ingredient of Coconut Cakes With Lemon Syrup

• melted butter to grease
• 125g butter
• 215g 1 cup brown sugar
• 3 eggs
• 75g 1 2 cup self raising flour
• 40g 1 4 cup plain flour
• 45g 1 2 cup desiccated coconut
• 1 teaspoon finely grated lemon rind
• 85g 1 3 cup natural yoghurt
• vanilla ice cream to serve
• 1 lemon
• 60ml 1 4 cup fresh lemon juice
• 60ml 1 4 cup water
• 70g 1 3 cup caster sugar
• 1 teaspoon coconut essence

The Instruction of coconut cakes with lemon syrup

• preheat oven to 180u00b0c brush twelve 80ml 1 3 cup capacity muffin pans with melted butter to lightly grease
• use an electric beater to beat the butter and sugar in a bowl until pale and creamy add eggs 1 at a time beating well after each addition stir in flours coconut lemon rind and yoghurt spoon mixture evenly among prepared pans bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean remove from oven transfer to a wire rack
• meanwhile to make the syrup use a zester to remove rind from lemon combine lemon rind and juice water and sugar in a small saucepan over low heat cook stirring for 5 minutes or until sugar dissolves and syrup thickens remove from heat and add essence
• drizzle cakes with hot syrup to serve

Nutritions of Coconut Cakes With Lemon Syrup

calories: 255 969 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 31 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 4 grams protein
calories: 79 milligrams cholesterol
calories: 136 51 milligrams sodium
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calories: nutritioninformation