Lemon Coconut Yoghurt Cake

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

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.

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

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.

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.

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