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Serves
8
Prep
10
mins
Cooking
20
mins
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Lemon Coconut Yoghurt Cake

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Directions
Step 1

Preheat oven to 180oC. Grease a 20cm ring pan.

Step 2

Finely grate the lemon rind, then extract the juice. Measure 2 tablespoons of the juice and reserve. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.

Step 3

Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.

Step 4

Gently fold in sifted flour and coconut with a large metal spoon until combined. Spoon mixture into the prepared pan and smooth the surface. Bake for 20-25 minutes or until skewer inserted into the centre comes out clean. Remove from oven.

Step 5

To make the syrup, combine the reserved juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves and the syrup slightly thickens.

Step 6

Pierce the hot cake with holes. Pour hot syrup over warm cake and then cool the cake in the pan.

Ingredients
  • 1 lemon
  • 100g butter
  • 150g caster sugar
  • 2 eggs
  • 160g (2/3 cup) yoghurt
  • 175g self-raising flour, sifted
  • 1/2 cup McKenzie's Fine Desiccated Coconut

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  • McKenzie's Fine Desiccated Coconut 250g

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